Pasta E Fagioli (Pasta And Beans)

Name: Pasta E Fagioli (Pasta And Beans)
Ingredients: 1 tablespoon extra-virgin olive oil; 4 ounce pancetta, diced; 2 cloves garlic, minced; 1 onion, minced; salt and freshly ground black pepper; 6 cup chicken or vegetable stock; 2 15.5-ounce cans cannellini beans, drained and rinsed; 1 14.5-ounce can diced or crushed tomatoes; 1 cup small pasta, such as elbow, ditalini, or orecchiette

Julie Ruggirello|Sept. 18, 2014 4:49 pm EST

4 (1 ratings)

Print

Pasta e fagioli is a classic Italian dish that uses pantry staples like canned cannellini beans and diced tomatoes. Make this a vegetarian dish by skipping the pancetta. Click Here for More Soup Recipes

Servings

4

Ingredients

1 tablespoon extra-virgin olive oil
4 ounce pancetta, diced
2 cloves garlic, minced
1 onion, minced
salt and freshly ground black pepper
6 cup chicken or vegetable stock
2 15.5-ounce cans cannellini beans, drained and rinsed
1 14.5-ounce can diced or crushed tomatoes
1 cup small pasta, such as elbow, ditalini, or orecchiette

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta, and cook until crisp, 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve on some paper towels. Add the garlic and onions, and sauté until translucent, about 5 minutes. Add the stock, beans, and tomatoes, and cook until heated through. Remove 2 cups of the beans and liquid and purée using an immersion blender or in a standing blender. Return the purée to the soup and cook to a slow boil.
Stir in the pasta and add the pancetta back to the soup. Cook until the pasta is al dente, about 9 minutes depending on the pasta variety.