Pasta e Fagioli

I found this in “Giada’s Family Dinners” and we both loved it.  It’s an Italian classic and I can’t believe I’d never had it before.  So yummy!  It’s a hearty soup with beans and pasta (in this case macaroni), a very rustic and homey meal.  Great on a cold day.  Serve with a side salad or some bread sticks if you want.  Enjoy!

Ingredients:
4 sprigs fresh thyme
1 large fresh rosemary sprig
1 bay leaf
1 tbs olive oil
1 tbs unsalted butter
1 cup chopped onion
3 oz. pancetta, chopped
2 garlic cloves, minced
5 3/4 cups chicken stock
2 (15 oz.) cans red kidney beans, rinsed and drained
3/4 – 1 cup elbow macaroni
Fresh cracked black pepper
1/3 cup grated Parmesan cheese
1 tbs EVOO, for finishing

Directions:
Wrap the thyme, rosemary and bay leaf in a piece of cheesecloth and tie it with kitchen twine. Heat the olive oil in a soup pot over medium heat. First brown the pancetta until crispy. Remove with a slotted spoon to a paper towel lined plate. Add the onion to the drippings and saute until softened. Add garlic and saute for 1 minute, until fragrant. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet and add the pancetta back in.
In a blender, puree one cup of the soup until smooth, then return the puree to the soup pot. Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil, stirring occasionally, until the pasta is tender but al dente, about 8 minutes. Season the soup with plenty of black pepper. It honestly doesn’t need any salt.
Ladle the soup into bowls. Sprinkle the top with Parmesan and drizzle with a good finishing EVOO.

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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