Pasta e Fagiole - Grant Wilson
6-8 servings
INGREDIENTS
Extra Virgin Olive Oil
10-12oz bacon or 8oz Guanciale/Pancetta, diced
2 Sprigs Rosemary, 4 inches
4-6 Sprigs Thyme, 4 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 Dry Ditalini, or Dry Small Shells Pasta
Grated Parmesan Cheese
METHOD
1. Slowly render down the fat of the Pancetta in Olive Oil in a deep pot on medium heat.
2. Once the fat is translucent, add rosemary, Thyme, Bay Leaves, Onion, Carrot, Celery, and Garlic.
3. Season with Salt and Pepper
4. Let simmer until veggies are tender. Approximately 10 minutes.
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 as long as the pasta packaging instructs.
9. When Pasta is done, remove Bay Leaves and Rosemary and Thyme stems.
10. Let soup rest for 5 minutes or so.
HOW TO SERVE
Serve with plenty of fresh grated Parmesan or Pecorino Romano Cheese.
VARIATION
Make bean with bacon soup by adding 1 less cup water and replacing pasta with 4 more cans of beans, bring it to a boil like normal, reduce heat and let simmer gently for 10-12 minutes.