Pasta E Fagiole

Pasta e Fagiole - Grant Wilson
6-8 servings

Extra Virgin Olive Oil
1/8 lb Pancetta, diced
2 Sprigs Rosemary, 4-6 inches
1 Sprig Thyme, 4-6 inches
2- 4 Bay Leaves
1 Medium Onion, diced small
1 Carrot, unpeeled, diced small
1 Celery Stalk, including leaves, diced small
4 Large Cloves Garlic
2 15oz Cans Cannellini Beans
1 15oz Can Tomato Sauce
2 Cups Water
1 Qt Chicken Stock
1 1/2 Cups Ditalini, or Small Shells Pasta
Grated Parmesan Cheese

1. Brown Pancetta in Olive Oil in a deep pot on medium heat.
2. Add rosemary, Thyme, Bay Leaves, Onion, Carrot, Celery, and Garlic.
3. Season with Salt and Pepper
4. Let simmer until veggies are tender.
5. Once the veggies are tender, add Beans, Tomato Sauce, Water, and Chicken Stock.
6. Bring to a boil.
7. Once boiling, add Pasta and reduce heat to medium.
8. Cook, stirring occasionally for 6-8 minutes or until pasta is done.
9. When Pasta is done, remove Bay Leaves and Rosemary and Thyme stems.
10. Let soup rest for 5 minutes or so.

Serve with plenty of fresh grated Parmesan or Pecorino Romano Cheese.

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