Pasta e Fagiole

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3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
10 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (28 Ounce) Can Chopped Tomatoes)
1 Quart Chicken Broth
2 Cups Water
2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried)
2 Cups Small Pasta (Tubettini or Ditalini)
1/3 Cup Chopped Fresh Parsley
Salt & Pepper

Dash Of Red Pepper Flakes

Good Quality Olive Oil
Shaved Parmesan or Pecorino Romano Cheese
Fresh Chopped Parsley

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans and chopped tomatoes, water, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot. (Optional)
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.


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