Pasta e Fagioli

Pasta e Fagioli
Yield
4to 6 servings
Yield
4to 6 servings
Pasta e Fagioli
Yield
4to 6 servings
Yield
4to 6 servings
Ingredients
  • 2tablespoons extra-virgin olive oil
  • 2ounces pancettachopped
  • 1/2 sprigs rosemaryleft intact, 4 to 6-inch
  • 3sprig thymeleft intact, 4 to 6-inch
  • 2each bay leaves
  • 1/2medium onionsfinely chopped
  • 1/2small carrotsfinely chopped
  • 1/2rib celeryfinely chopped
  • 3cloves garlicchopped
  • a/n coarse salt
  • a/n black pepper
  • 1pound canned cannellini beans
  • 1/2cup canned whole tomatoescrushed
  • 2cups water
  • 1 1/2quarts chicken stock
  • 1/2cup ditalini
  • Parmigiano-Reggiano cheesegrated
Yield:
Instructions
  1. Heat a deep pot over medium high heat and add oil and pancetta.
  2. Brown the pancetta pieces lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
  3. Season vegetables with salt and pepper.
  4. Add beans, tomatos, water, and stock to pot and raise heat to high.
  5. When ready to serve, bring soup to a rapid boil and add pasta.
  6. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
  7. Rosemary and thyme leaves will separate from stems as soup cooks.
  8. Remove herb stems and bay leaf from soup. Garnish with grated Parmesan and serve.