Pasta & Fagioli Recipe
This is a an easy Italian classic soup. Many recipes might call for tomato sauce but this should not be tomato soup. I just use a little tomato paste. You can see the video online here if you like:
- 1 ounce diced pancetta or 3 slices cooked bacon
- 1 cup Morpoix (mix of carrot/onion/celery)
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- Pinch Hot Red Pepper Flake
- 1 Tablespoon Tomato Paste
- 3 Cloves Garlic
- 4 Cups Chicken Broth (if using Better than Bullion use only 3 teaspoons of bullion, salty)
- ½ cup Parmesan Cheese + extra for serving
- ½ cup elbow or ditalini pasta
- ¼ cup herbs (fresh parsley or basil)
- 2 15oz can of small white cannellini beans + 1 Cup Water
The trick to this is two fold: you want to put one can of beans in a blender or food processor with a cup of water. This will give the soup a richer, thicker, silkier and creamier texture. You could just mash up half the can of beans with a fork or mashed potato smasher, but you get the idea. The other half you add in at the last minute. The other half is half a cup of fresh grated parmesan cheese.
Heat pancetta until rendered, about 5-10 mins. Add in veggies and cook until soft but not brown. Add tomato paste and allow to cook for a minute to add a layer of complexity and flavor. Lastly, add in the chicken broth, and bring to a simmer, then all the beans with the water. Once it is simmering add the pasta. Cook until the beans are thoroughly heated through, at least 25 minutes. Add cheese in gradually and stir well. Serve with bread, extra cheese on the side, or even a drizzle of good quality extra virgin olive oil.