Pasta and Beans: Pasta e Fagioli
I could live on this recipe ¿ a quick version of my Gran'pa Emmanuel's masterwork.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 medium onion finely chopped
- 2 cups water
- 1 rib celery finely chopped
- 1 quart chicken stock
- coarse salt and pepper
- 4 large cloves garlic chopped
- crusty bread for mopping
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta chopped
- two 4 to 6-inch sprigs rosemary left intact
- one 4 to 6-inch sprig thyme with several sprigs o left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 small carrot finely chopped
- two 15-ounce cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 1 1/2 cups ditalini
- grated parmigiano or romano for the table
- Carbohydrate 13.1308789856764 g
- Cholesterol 9.59999998782695 mg
- Fat 3.88575166179745 g
- Fiber 0.433644994843006 g
- Protein 8.33195165644131 g
- Saturated Fat 1.03554936536415 g
- Serving Size 1 1 BIG serving (427g)
- Sodium 499.287732755756 mg
- Sugar 12.6972339908334 g
- Trans Fat 0.280278466325822 g
- Calories 123 calories
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.
