This is staple in our house, and I make it year-round. While most kids are eating chicken noodle soup my son requests pasta e fagioli, and dips bread in the broth, not wanting to leave one delicious drop behind. (Not that I blame him one bit.)
This particular version is modified from one I saw on Rachael Ray's "30 Minute Meals." It has the flavor of a soup that's been simmering all day, but you can have it on the table in 30 minutes, making it a perfect weeknight meal.
Pasta e Fagioli
Recipe modified from Rachael Ray
- 2 tablespoons olive oil
- 3 slices pancetta, chopped
- 2 teaspoons dried ground rosemary
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 4 cloves garlic, chopped
- Salt and pepper to taste
- 1/2 cup white wine
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1 8 oz. can tomato sauce
- 2 cups water
- 1 qt. chicken broth
- 1 1/2 cups ditalini
- Grated Parmesan cheese
- Heat a deep pot over medium high heat and add oil and pancetta. Brown pancetta lightly, and add herbs, bay leaves, vegetables and garlic. Season with salt and pepper to taste.
- Add white wine to deglaze pot. Reduce by half.
- Add beans, tomato sauce, water, and chicken broth to pot. Raise heat to HIGH and bring to a rapid boil.
- Add pasta. Reduce heat to medium and cook 6 to 8 minutes, or until pasta is al dente. Remove bay leaves from pot. Serve with Parmesan cheese.