Pasta and Beans Pasta e Fagioli
From johnnysangel 16 years ago
- 20 minutes to make
- Serves 6
A quick version of the regular recipe...on the table in 30 minutes!
Ingredients
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil shopping list
- 1/8 pound (about 3 slices) pancetta, chopped shopping list
- 2 (4 to 6-inch) sprigs rosemary, left intact shopping list
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact shopping list
- 1 large fresh bay leaf or 2 dried bay leaves shopping list
- 1 medium onion, finely chopped shopping list
- 1 small carrot, finely chopped shopping list
- 1 rib celery, finely chopped shopping list
- 4 large cloves garlic, chopped shopping list
- coarse salt and pepper shopping list
- 2 (15 ounce) cans cannellini beans shopping list
- 1 cup canned tomato sauce or canned crushed tomatoes shopping list
- 2 cups water shopping list
- 1 quart chicken stock shopping list
- 1 1/2 cups ditalini shopping list
- Grated parmigiano or Romano, for the table shopping list
- crusty bread, for mopping shopping list
How to make it
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
- Season vegetables with salt and pepper.
- Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta.
- Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
- Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet.
- Let soup rest and begin to cool for a few minutes.
- Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
jenniferbyrdez
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" It was excellent "