Classic Italian Pasta Fagioli
A hearty Italian peasant dish with pasta & beans that's quick & easy to make.www.comfortandpeasant.com
Ingredients
- 15 ml (3 tbsp) extra virgin olive oil
- 4 - 1/4" slices pancetta
- 3 - 4" sprigs fresh rosemary (or 1 tbsp dried)
- 2 - 3" sprigs fresh thyme (or 3/4 tbsp dried)
- 2 large dried bay leaves
- 1 medium onion (chopped)
- 1 large carrot (chopped)
- 1 large rib celery (chopped)
- 4 cloves garlic (chopped)
- 2 - 426 ml cans (15 oz) cannellini beans (drained)
- 355 ml (1 1/2 cups) canned or jarred tomato sauce or puree
- 473 ml (2 cups) water
- 946 ml (4cups) chicken stock (reduced sodium)
- 192 g (1 1/2 cups) tubetti (or other small tubular pasta)
- kosher salt & pepper
- Good quality evoo (for drizzling)
- Parmigiano reggiano (grated)
- crusty bread
Instructions
- Heat a large pot over medium heat and add pancetta. Cook until lightly browned & pancetta starts to render some of its fat.
- Add the rosemary, thyme and bay leaves and chopped vegetables and cook until vegetable start to soften.
- Add the garlic & cook for 2 minutes.
- (Optional) Before adding the beans you can mash up to half of them to create a thicker mixture if preferred.
- Add the drained beans, tomato sauce, water and chicken stock. Turn heat to high and bring to a boil.
- Add pasta and cook for approximately 10 minutes or until pasta is tender.
- Remove herb stems and bay leaves. Add salt and pepper to taste.
- Spoon soup into bowls and drizzle with evoo. Top with lots of grated Parmigiano Reggiano and serve with good quality crusty bread.
Notes
See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process.