Pasta e Fagioli

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Pasta e Fagioli

This is a recipe I found in our local newspaper, submitted by Ricky Webster, a local chef and restaurant owner. As with most everything I cook, I made a few changes to the original recipe.

I sautéd the onion, celery, bay leaves and carrots in olive oil and about 1 tsp of reserved bacon drippings I had in my fridge. I then added the garlic, tomato paste and a generous ¼ tsp of dried French thyme and cooked for a few minutes, until fragrant. I used chicken stock rather than broth and because I don't like mushy pasta, I undercooked the macaroni and added 1/3 cup of diced ham and the beans.

We enjoyed the meal, but if you prefer a little more spice, like my husband does, you will want to give my minestrone recipe a try.

Course: Main Course, Soup

Cuisine: Italian

Keyword: Longevity Soup, Pasta, Tomato, Vegetables

Servings: 6

Author: Ricky Webster

Ingredients

• 1 tbsp olive oil
• 4 ounces pancetta, guanciale or bacon diced
• 1 large onion chopped
• 2 carrots peeled and diced
• 2 stalks celery diced
• 2 bay leaves
• 4 cloves garlic minced
• few sprigs of thyme leaves only
• 1 quart chicken broth
• 1 14-ounce can crushed tomatoes
• 2 tbsp tomato paste
• salt and black pepper to taste
• 2 cups water
• 1½ cups elbow pasta
• 1 15.5 ouce can of beans kidney, cannellini or cranberry are recommended
• ¼ cup fresh basil leaves torn
• Freshly grated Parmesan cheese optional

Instructions

• In a large heavy-bottomed pot, over medium heat, heat the olive oil and sauté the pancetta until golden brown.

  Add the onion, carrot, celery and bay leaves. Cook until softened, about 5 minutes. Add in the garlic and thyme and cook for another couple minutes.

  Add the crushed tomatoes, tomato paste, chicken broth, salt and pepper. Cover, lower the heat to low, and simmer for 10 minutes.

  Remove the lid, stir and add in the dry pasta along with 2 cups of water. Cook according to the package directions until al dente, (approx. 5 minutes)

  Add in the beans with the liquid from the can and cook for another couple of minutes, or until the beans are heated and the soup is simmering again. Taste for seasoning and adjust salt and pepper.

  Ladle into bowls and garnish with basil and Parmesan Cheese.

  Serve immediately.