Pasta e Fagioli Recipe

Pasta e Fagioli
(AKA: Pasta Fazool)
Submitted By: Taz


¼ lb Pancetta - chopped
4 cloves Fresh Garlic - minced
1 Medium Onion - diced
2 Medium Carrots - peeled and diced
2 medium Celery Stalks - diced
1 (15oz) Can Tomato Sauce
1 (15oz) Can Diced Tomatoes
1 (15oz) Can Cannellini Beans - drained and rinsed
1 (15oz) Can Great Northern Beans - drained and rinsed
6 Cups Chicken Stock
1 ½ Cups Ditalini Pasta*
⅓ Cup Flat Leaf Parsley - chopped
2 Tbs Olive Oil
2 Bay Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Grated Parmigiano-Reggiano or Romano Cheese

  1. Heat the olive oil in a large pot over medium heat - Once oil is hot, add the pancetta and cook until lightly browned (apx 3-4 minutes) - Add garlic, onion, carrot, celery, and bay leaves - Sauté until tender (apx 3-4 minutes)
  2. Add tomato sauce, diced tomatoes, beans, and chicken stock - Thoroughly combine
  3. Raise heat to high and bring soup to a rapid boil - Add Pasta and parsley
  4. Reduce heat to medium, cover, and allow to cook (stirring occasionally) until pasta is al dente (apx 7-9 minutes)
  5. Adjust seasoning with kosher salt and fresh ground pepper to taste
  6. Serve hot garnished with a good amount of grated parmigiano-reggiano or romano cheese and a good 'hunk' of crusty bread
* You can use any small pasta you wish ie: cavatelli, small conchiglie (shells), elbow macaroni,
   pipette rigate, tripolini, etc

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