Sunday, November 3, 2013

Pasta e Fagioli

I have been craving soup lately.  I haven't had pasta e fagioli in a long time.  In fact, I made it so long ago that my husband doesn't remember ever eating it.  Maybe I just ordered it at a restaurant but I thought I had made it once a long time ago.  Anyway, this is Rachael Ray's take on Pasta e Fagioli.  I have to hand it to her.  She gets the spices just right.  We all liked it very much.  Yummo!

Pasta e Fagioli
by Rachael Ray

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans (undrained)
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1-1/2 cups ditalini pasta (dry)
Grated Parmigiana or Romano, for the table
Crusty bread, for mopping


Heat a deep pot over medium high heat and add oil and pancetta.  Brown the pancetta bits lightly, and add herb stems, bay leaves, 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 a 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.  Rosemary and thyme leaves will separate from stems as soup cooks.  Remove herb stems and bay leaves from soup and place pot on table on a trivet.  Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese.  Pass crusty bread for bowl mopping.

Serves 6


The Creative Cook