Pasta e fagioli, meaning “pasta and beans”. Like many other Italian favorites the dish started as a peasant dish, being composed of inexpensive ingredients.
One of my friends really made me hungry for this soup when he posted a picture of this the other day so I went digging thru recipes and found 3 I liked. When I was done this was the soup the I came up with. I really enjoyed it and will make this again!
- 1/3 lb. dry northern beans - soaked overnight or used canned
- 6 cups chicken stock
- 1 tbsp olive oil
- 1 medium yellow onion, minced
- 2 large garlic clove, minced
- 1 can petite diced tomatoes
- 2 stalks celerly, diced
- 1 large carrot, diced
- 1/4 tsp red pepper flakes, or to taste
- 2 bay leaves
- 1/4 tsp. thyme
- 1/2 tsp. cracked rosemary
- 1/4 tsp dried oregano
- salt and freshly ground black pepper, to taste
- 1/4 lb. pancetta, cut like bacon and then diced
- 8 ounces ditalini or other small pasta
- Parmesan Cheese
- Soak beans overnight covered with water. Drain and rinse and cover with chicken stock in your soup pan. Bring beans to a boil and cook until tender. (about 1 hour or a little more)
- Add oil, onion, garlic, tomatoes, celerly, carrot and spices. Simmer for about an hour or until vegetables are tender.
- Add pancetta.
- Stir in ditalini and cook for another 10 minutes or until pasta is ala dente.
- Serve with parmesan cheese if desired.
Try our soup recipe for?