Monday, October 12, 2009

Pasta e Fagioli

Here's Rachel Ray's recipe, with a few changes, of course.

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped (I didn't have pancetta, b/c apparently they don't sell it at the Pioneer on Lafayette, so I used chopped proscuitto. Next time, I'll find pancetta)
2 (4 to 6-inch) sprigs rosemary, left intact (I would omit this next time. Unfortunately, I no longer like rosemary, after the Sonoma Diet.)
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact (I used dry thyme)
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping


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. 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. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. 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.


mil said...

thanks for the're my FAVORITE D.I.L. .... oh wait, you're my ONLY one! :)

Jessicurl said...

Yum! You should tag all your recipes so we can all just click on a recipe link and decide which of your delicious-sounding meals to cook.