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Soups & Stews

Pasta e Fagioli (pasta & beans) - 2005
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Kathryn Bergen

INGREDIENTS
  • 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.​

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  • Home
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  • Breads
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
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  • What's Cooking