Classic Italian Pasta Fagioli
A hearty Italian peasant dish with pasta & beans that's quick & easy to make.www.comfortandpeasant.com
Ingredients
- 15 mlextra virgin olive oil
- 4slices pancetta
- 3sprigs fresh rosemary ((or 1 tbsp dried))
- 2sprigs fresh thyme ((or 3/4 tbsp dried))
- 2 largedried bay leaves
- 1 mediumonion ((chopped))
- 1 largecarrot ((chopped))
- 1 largerib celery ((chopped))
- 4 clovesgarlic ((chopped))
- 2 mlcans (15 oz) cannellini beans ((drained))
- 355 mlcanned or jarred tomato sauce or puree
- 473 mlwater
- 946 mlchicken stock ((reduced sodium))
- 192 gtubetti ((or other small tubular pasta))
- kosher salt & pepper
- good quality evoo ((for drizzling))
- parmigiano reggiano ((grated))
- crusty bread
Directions
- 1
Heat a large pot over medium heat and add pancetta. Cook until lightly browned & pancetta starts to render some of its fat.
- 2
Add the rosemary, thyme and bay leaves and chopped vegetables and cook until vegetable start to soften.
- 3
Add the garlic & cook for 2 minutes.
- 4
(Optional) Before adding the beans you can mash up to half of them to create a thicker mixture if preferred.
- 5
Add the drained beans, tomato sauce, water and chicken stock. Turn heat to high and bring to a boil.
- 6
Add pasta and cook for approximately 10 minutes or until pasta is tender.
- 7
Remove herb stems and bay leaves. Add salt and pepper to taste.
- 8
Spoon soup into bowls and drizzle with evoo. Top with lots of grated Parmigiano Reggiano and serve with good quality crusty bread.