Mikey's Pasta e FagioliSubmitted by: MAURMAUR
IntroductionBest with homade stock. My boyfriend's brothier version of the classic. Best with homade stock. My boyfriend's brothier version of the classic.
2 cups dried cannellini
3 Tbs. olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large garlic cloves, minced
8 cups homeade chicken stock, or as needed
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. small dried pasta (rotini)
OPTIONAL: Grated Parmigiano-Reggiano cheese for serving
In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.
Number of Servings: 6
Recipe submitted by SparkPeople user MAURMAUR.