Wednesday, December 8, 2010

Pasta e Fagioli

Cold Weather Soup that gets better when it's leftover!!!
Pasta e Fagioli
2 tbsp olive oil
1/8 pound pancetta, chopped - I have used the chopped you can find in the deli dept.
2 sprigs rosemary
2 dried bay leaves
1 medium onions, finely chopped
1 small carrot, finely chopped
1 stalk celery, chopped
4 garlic cloves, chopped
salt and pepper to taste
2 (15oz) cans cannellini beans - drained
1 cup tomato sauce
2 cups water
1 quart chicken stock
1 1/2 cup ditalini (or other shaped pasta)
Shredded Parm for garnish
Crusty bread, for mopping

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herbs. 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 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. Remove rosemary sprigs and bay leaves. Let soup rest and begin to cool for a few minutes before serving.
Source: Rachael Ray

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