Photo: Pasta and Beans: Pasta e Fagioli Recipe
I could live on this recipe — a quick version of my Gran'pa Emmanuel's masterwork.
Ingredients
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (4 to 6-inch) sprigs rosemary, left intact
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping
Directions
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.
SERVES 6; Calories: 365; Total Fat 10 grams; Saturated Fat: 2 grams; Protein: 18 grams; Total carbohydrates: 50 grams; Sugar: 8 grams Fiber 9 grams; Cholesterol: 13 milligrams; Sodium: 1,101 milligrams
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By If Yan Can Cook...
New York, NY
on May 09, 2013
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Quick and tasty! I've made this numerous times but omitted the pancetta (too expensive and used only ONE stem of rosemary and TWO springs of thyme. Fresh rosemary can have a very strong flavor and overpower the dish. As a vegetarian version, it is easy on the wallet and filling making it an economical dish for even a family on a budget.
Grow the herbs in a kitchen window box and save even more money!
By jhannsz_5087920
Queenstown, MD
on March 21, 2013
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I am married to an Italian; this is his favorite Italian soup. I added more carrots (5 and more celery, a few small baby peppers..and a jalapeno pepper..more parsley, and fresh basil..like 6 leaves..I found that since the pasta absorbs the liquid, I ended up adding about 3 cups of beef broth in addition to the quart of chicken broth as my hubby likes his soup "brothy"..the beef broth added flavor..I had a whole sprig of rosemary..did not find that overpowering..think the basil is important..added a little more water too. Don't put in any more pasta than is in the recipe..I really think a cup would be enough..I also used cherrywood smoked bacon which has such great flavor..he lapped it up! I used a small can diced tomatoes and a few heavy squirts of tomato sauce...thanks Rachael.
By the flower girl
on February 28, 2013
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WAY, WAY, WAY too much Rosemary !!!!!! I was really looking forward to this soup, but unfortunately, all I can taste is the Rosemary ! I didn't even use the whole 2 sprigs !!! Be very, very conservative on the Rosemary. Also, aside from the way too much Rosemary, it is just missing something altogether. Hopefully Alton Brown has a good recipe for this...(fingers crossed.
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