For best results, let it simmer for a long time. Give it like 45 minutes. And most importantly, cook the pasta in a separate pot of water. That way, all the wonderful broth isn't soaked up by the spongelike qualities of teeny tiny pasta.
Pancetta is an Italian bacon. In my opinion, it's not as fatty and bacony as American bacon. You can purchase it at Italian grocery stores, but even my good ole' Shoprite carries it. I like to buy a pound of it sliced and store it in the freezer. I just take out a couple of slices when I need them for a dish.
Pasta e fagioli is fabulous topped with a drizzle of olive oil and a bit of parmigiano. Serve with bread and vino, of course!
Pasta e Fagioli
Makes 8 servings
1 Tbsp. olive oil
2 slices pancetta, chopped
1 Tbsp. fresh rosemary, minced
1 tsp dried thyme
1 bay leaf
1 onion, finely chopped
2 small carrots, finely chopped
1 celery rib, finely chopped
4 garlic cloves, minced
Salt and pepper to taste
1 19 ounce can Cento cannellini beans, drained and rinsed
1 14.5 ounce can diced tomatoes
Fill a separate small pot with water. Bring to a boil and add salt. Cook pasta as directed on package instructions. Drain pasta.
Once soup has finished cooking after 45 minutes, add pasta.
Serve in bowls topped with a drizzle of olive oil and a sprinkle of grated parmigiano cheese.
Please note: You may need to add more water if you would like the soup more brothy.
Makes 8 servings
1 Tbsp. olive oil
2 slices pancetta, chopped
1 Tbsp. fresh rosemary, minced
1 tsp dried thyme
1 bay leaf
1 onion, finely chopped
2 small carrots, finely chopped
1 celery rib, finely chopped
4 garlic cloves, minced
Salt and pepper to taste
1 19 ounce can Cento cannellini beans, drained and rinsed
1 14.5 ounce can diced tomatoes
1 inch piece of Parmigiano cheese rind (optional)
4 cups low-salt chicken broth
4 cups water
1 cup ditalini, tubetti or elbow pasta
In a large soup pot, heat olive oil over medium heat. Add pancetta. Stir frequently and cook until lightly browned. With a slotted spoon, remove pancetta to a small dish.
To the soup pot, add onion, carrots and celery. Stir to coat in oil. Add, rosemary, thyme, bay leaf and salt and pepper. Cook for 5-7 minutes. Add garlic. Cook for another minute or two.
Add cannellini beans, diced tomatoes, broth and water. Return pancetta to pot. Add parmigiano cheese rind, if using. Stir. Season with salt and pepper. Bring to a simmer. Cook partially covered for 45 minutes. Stir occasionally.
4 cups low-salt chicken broth
4 cups water
1 cup ditalini, tubetti or elbow pasta
In a large soup pot, heat olive oil over medium heat. Add pancetta. Stir frequently and cook until lightly browned. With a slotted spoon, remove pancetta to a small dish.
To the soup pot, add onion, carrots and celery. Stir to coat in oil. Add, rosemary, thyme, bay leaf and salt and pepper. Cook for 5-7 minutes. Add garlic. Cook for another minute or two.
Add cannellini beans, diced tomatoes, broth and water. Return pancetta to pot. Add parmigiano cheese rind, if using. Stir. Season with salt and pepper. Bring to a simmer. Cook partially covered for 45 minutes. Stir occasionally.
Once soup has finished cooking after 45 minutes, add pasta.
Serve in bowls topped with a drizzle of olive oil and a sprinkle of grated parmigiano cheese.
Please note: You may need to add more water if you would like the soup more brothy.
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