Pasta Fagioli
Cathy
Excellent, authentic and quick!
ingredients
- 1 cup canned white kidney beans
- 2 Tbs. extra virgin olive oil
- 2 oz. pancetta, minced
- 1 yellow onion, finely chopped
- 2 clove garlic, minced
- 2 1/2 cups San Marzano whole tomatoes, hand crushed
- pinch of red pepper flakes
- kosher salt and fresh ground pepper, to taste
- 4 cups chicken stock
- 2/3 cup orecchiette or other small dried pasta
- freshly grated pecorino or Parmesan cheese
directions
- 1
In a dutch oven over medium-low heat, warm the olive oil. Add the pancetta, onion and garlic and saute slowly, stirring until onions are translucent, about 10 minutes. Add the tomatoes, red pepper flakes, and salt & pepper to taste. Simmer for 20 minutes. Add the beans and stock and simmer for 30 minutes more.
- 2
Add the pasta to the soup and simmer until the pasta is done, about 10 minutes; the timing here depends on the pasta shape.
- 3
Ladle into a soup bowl and sprinkle with freshly grated cheese.
Source: Cathy
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