Pasta e Fagioli
jordana
ingredients
- 3 15-oz can cannelloni beans
- 1/2 cup spicy extra virgin olive oil, divided
- 1 medium onion, diced
- 1 garlic clove, minced
- 4 slices pancetta, 1/8"-thick, julienned
- 1 tsp parsley, minced
- 1 tsp rosemary, leaves only
- 1 tsp oregano, minced
- 4 cups beef, chicken or vegetable stock
- 1/2 cup canned, crushed tomatoes
- 1/2 tsp hot red pepper flakes
- 1/2 lb short pasta
directions
- 1
1. Drain 1 can of beans; set aside. Place contents of other 2 cans in the bowl of a food processor, and puree until smooth. Mix the whole beans with the puree; set aside.
- 2
2. In large soup pot, heat 1/2 cup olive oil, add the onion, and cool until golden, about 5 minutes. Add the garlic, pancetta, parsley, rosemary and oregano; cool for 4 minutes; remove the pot from the heat and transfer the sautéed ingredients to a food processor; blend until smooth.
- 3
3. Return pureed ingredients to the pot, along with the remaining 1/4 cup olive oil, the bean mixture and 4 cups of stock. Bring to a boil, and add tomatoes, hot red pepper flakes and the pasta. Cook until pasta is al dente, adding some water if the soup is too thick; serve immediately, sprinkled with chopped oregano and drizzled with some olive oil (optional).
Source: jordana
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