I could live on this recipe — a quick version of my Gran'pa Emmanuel's masterwork.
Recipe courtesy of Rachael Ray
Episode: Rachael's Faves
Total:
30 min
Active:
10 min
Yield:
6 BIG servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
30 min
Active:
10 min
Yield:
6 BIG servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Pairs well with Sangiovese

IDEAS YOU'LL LOVE

Tipsy Garden Pasta

Recipe courtesy of Guy Fieri

Pasta with Pancetta and Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Pasta Salad with Lemon-Pesto Dressing

Recipe courtesy of Rachael Ray

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Slow-Cooker Golden Chicken Pasta

Recipe courtesy of Robin Chapman

Roasted Green Beans

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking