Wednesday, February 4, 2015

Pasta e Fagioli

Pasta and beans! An Italian masterpiece, I could eat this all day, I live for the stuff. My favorite kind of dinner to cook is an all in one pot meal, which this is- and this dinner is healthy too. You can have this dish ready and on the table in 30 minutes! 


2 glugs of good quality olive oil

1/8 pound pancetta, diced 

6 cloves garlic chopped

1 onion diced

2 carrots diced

2 stalks celery diced

A few sprigs of fresh thyme

A few sprigs of fresh rosemary 

1 teaspoon red chili pepper flakes

Salt and pepper

2 cans (15 oz) cannelini beans 

2 cups crushed or strained tomatoes 

2 quarts chicken broth

4 cups small shell pasta 

Shredded Parmigiano

Crusty bread for dipping 


Heat oil in a deep pot over medium heat and add pancetta. Stir the pancetta and brown lightly. Add carrots celery and onions, then add herb stems, and garlic. Allow to soften, stirring occasionally. Season with salt and pepper. Add tomatoes, broth and beans and bring heat to high. Bring everything to a rapid boil and add the pasta directly into the mix. Cook until al dente, about 6 minutes. The Thyme and Rosemary leaves will separate from their stems as the soup cooks. Don't forget to remove the stems! Ladle the soup into bowls while piping hot and top with a splash of extra virgin olive oil and a generous pinch of grated Parmesan cheese. Buon Appetito! 

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