Soups & Stews |
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Pasta e Fagioli (pasta & beans) - 2005
Recipe courtesy of Kathryn Bergen
INGREDIENTS
PREPARATION
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta lightly and add herbs, bay leaf, chopped vegetables and garlic. Season with salt and pepper. Add beans, tomato sauce, water and stock and raise heat to high. Bring 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. Remove herb stems and bay leaf before serving. Serve with lot of grated cheese and crusty bread.
- 2 tablespoons olive oil
- 1/8 pound pancetta -- chopped
- 2 sprigs rosemary
- 1 sprig thyme
- 1 large bay leaf
- 1 medium onion -- finely chopped
- 1 medium carrot -- finely chopped
- 1 rib celery -- finely chopped
- 4 cloves garlic -- chopped
- 2 cans cannellini beans
- 1 cup canned tomato sauce or crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 ½ cups ditalini (or other small pasta)
- Parmigiano or Romano -- grated
- crusty bread
PREPARATION
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta lightly and add herbs, bay leaf, chopped vegetables and garlic. Season with salt and pepper. Add beans, tomato sauce, water and stock and raise heat to high. Bring 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. Remove herb stems and bay leaf before serving. Serve with lot of grated cheese and crusty bread.
