Pasta e Fagioli

Yield 16 cups; serves 8

Ginni Erion

This Italian soup is chock full of pasta, beans, and vegetables making it a one dish meal.

ingredients

8 slices of bacon, cut into 1/4 inch wide strips
3 medium red onions (or yellow), finely chopped
3 medium cloves of garlic- minced
1/2 teaspoon dried Rosemary
2 quarts of low-sodium chicken broth
2 15.5 oz cans of chickpeas (garbanzo) drained
14 oz can of tomatoes diced
4 medium carrots, peeled, halved and thinly sliced
3 medium celery stalks thinly sliced
1 slender 3 inch cinnamon stick
salt and pepper to taste
one cup of small pasta cooked per instructions on package (tubettini- small elbow)
1 1/2 tablespoon red-wine vinegar; more to taste
grated or shaved parmigiano-reggiano for garnish

1
In a large Dutch oven over medium heat, cook bacon stirring occasionally, until partially crisp, about 7-8 minutes. Transfer to a paper towel to drain. Add the onions to the pot and cook scraping up the browned bits and stirring occasionally, until softened 6-8 minutes. Add the garlic and rosemary and cook stirring occasionally until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and juice, carrots, celery cinnamon stick 3/4 teaspoon salt, 1/2 teaspoon pepper and one cup of water. Bring to boil over high heat and then simmer, stirring occasionally, until the carrots and celery are tender, about 30 minutes.
2
Meanwhile cook the pasta til tender and drain.
3
Discard the cinnamon stick, add the pasta. Stir in the bacon and vinegar. Season to taste with more salt, pepper or vinegar.
4
Garnish with shaved cheese.

Source: Ginni Erion