Pasta e fagioli * * * Pasta and beans

Ingredients (serving 4)

  • 2 tablespoons extra-virgin olive oil
  • 3 slices lard or pancetta, chopped
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 large cloves garlic, chopped
  • salt and pepper
  • 2 cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 350 gr short pasta
  • Grated Parmigiano or Romano, for the table
  • Crusty bread, for mopping

olio extra v  lardo  bay leaves  carrots  celery  garlic finely chopped  salt shaker  black pepper  cannellini-beans  tomato_puree  short pasta  cups watergrated parmesan    crusty bread

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.

rosolare sedano e pancetta

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.

unire fagioli cannellini

Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.  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.

fagioli che bolloo  pasta e fagioli

Buon appetito!