Homemade Pasta e Fagioli
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Homemade Pasta e Fagioli is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 4 ounces diced pancetta
- 1 medium white onion, diced
- 1 large carrot, finely diced
- 1 large celery stalk, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken stock
- 1 (15-ounce) can crushed tomatoes
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon minced fresh rosemary
- 2 (15-ounce) cans cannelini or Great Northern beans, drained and rinsed
- 1 cup mini pasta shells or ditalini
- 1 cup (1 ounce) shredded or finely chopped fresh kale (tough stems removed)
- 1/2 cup (0.5 ounce) freshly-grated Parmesan cheese, plus extra for serving
- fine sea salt and freshly-ground black pepper
Method
Leave the pancetta. Warm a large stockpot over medium-a hot burner. Tip in the pancetta and fry, stirring occasionally, until lightly golden. Take a slotted spoon to move the pancetta to a bowl and keep nearby.
Sauté the veggies. Tip in the onion, carrot and celery to the pan (with the leftover pancetta grease). Sauté for 6 minutes, stirring occasionally, until softened. Tip in the garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the chicken stock, crushed tomatoes, bay leaf, tomato paste, rosemary, cooked pancetta, and stir to combine. Continue cooking until the soup reaches a let it bubble gently.
Leave the pasta. Tip in the beans and pasta and stir to combine. Continue cooking, reducing the heat if need be to maintain a let it bubble gently. When the pasta is about 2 minutes shy of being al dente, mix in the kale until combined. Once the pasta is al dente, turn off the heat, sprinkle the Parmesan evenly over the soup, and stir to combine.
Salt Taste the soup and season with salt and pepper as needed.
Plate Plate warm, garnished with extra Parmesan, and enjoy!
