Monday, February 13, 2012

A Big Bowl Of...

I've decided that my theme for the month of February will be "A Big Bowl Of," highlighting some of my favorite soup and stew recipes. And I have the perfect recipe to get us started: Pasta e Fagioli!

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

  1. 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.
  2. Add white wine to deglaze pot. Reduce by half.
  3. Add beans, tomato sauce, water, and chicken broth to pot. Raise heat to HIGH and bring to a rapid boil.
  4. 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.

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