Friday, April 29, 2011

Pasta a Fagioli

Today I just felt like a good hardy soup and since my little one is on hour 3 of afternoon nap - I decided I was going to whip this up....I serve in big bowls with a side of homemade wheat bread.....and a sprinkle of Parmesan cheese. Nope,  this is not a weight watchers item but it is full of veggies the only thing that is "bad" is the pasta added into the soup but I do not put too much. Enjoy

2 tablespoons olive oil
3 slices pancetta - I buy this at speciality store I do not think larger chain grocery stores carry it is basically Italian bacon for mucho flavor
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
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper - Kosher salt is the only way to go
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini I use less since this pasta expands quite a bit I would do one cup I know from past mistakes


Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, 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 a rapid boil.
Reduce heat to medium and cook soup, stirring occasionally I left the veggies/tomato soup part simmer on low for an hour. You know the longer you let soup simmer the more flavor you get out of it. I then add ditalini pasta cook al dente 6-8 minutes.  Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup.  Let soup rest and begin to cool for a few minutes.







2 comments:

Angela said...

YUM!

Ciao Mama's said...

This one is a sure fire hit everytime I make

Feeling the love......