Our most favorite recipe EVER
Italian Pasta and Bean Soup—Pasta E Fagioli
Makes about 4 quarts, serving 8 to 10
4 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon) we use about double the garlic
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes with liquid
2 cans (15 ounces each) cannellini beans , drained and rinsed
we use great northern white beans because that's what Winco has
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
table salt
8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
1/4 cup chopped fresh parsley leaves we usually skip this
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup) fresh is best, but kraft in a can works
1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.
If you don't have a dutch oven, start warming your tomatoes, beans, broth and water in your soup pot, while you cook your bacon and then the onion mixture in a skillet. Once done, add to soup pot, but scrape really good. It's the yummy's on the bottom that are the best. The recipe pushed us over the edge and we bought a ceramic cast iron dutch oven at Target. We love that pot!
2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkly individual bowls with grated Parmesan and a drizzle of olive oil before serving.
Yummy, yummy in my tummy! Try it and tell us what you think.
Makes about 4 quarts, serving 8 to 10
4 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon) we use about double the garlic
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes with liquid
2 cans (15 ounces each) cannellini beans , drained and rinsed
we use great northern white beans because that's what Winco has
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
table salt
8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
1/4 cup chopped fresh parsley leaves we usually skip this
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup) fresh is best, but kraft in a can works
1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.
If you don't have a dutch oven, start warming your tomatoes, beans, broth and water in your soup pot, while you cook your bacon and then the onion mixture in a skillet. Once done, add to soup pot, but scrape really good. It's the yummy's on the bottom that are the best. The recipe pushed us over the edge and we bought a ceramic cast iron dutch oven at Target. We love that pot!
2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkly individual bowls with grated Parmesan and a drizzle of olive oil before serving.
Yummy, yummy in my tummy! Try it and tell us what you think.
Comments