Pasta e Fagioli
A rustic Italian soup that turns pantry staples into pure comfort with tender beans, pasta in a rich tomato broth.
Servings 8
Ingredients
- 2 slices thick bacon, chopped
- 2 slices 1/8 inch-thick pancetta, diced
- 1 small-medium onion, diced
- 2 cloves garlic, minced
- 2 celery ribs (and leaves if available), chopped
- 2 carrots, peeled and diced
- salt and pepper
- 2 tbsp tomato paste
- 1 28oz can diced tomatoes
- 4 cups broth
- 3 bay leaves
- 1 piece Parmesan cheese rind
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 can bean medley, drained and rinsed
- 1 cup ditalini, small shells or macaroni pasta
- 1/2 cup Parmesan cheese, grated
- 1/2 cup fresh parsely, chopped
Instructions
- In a large pot set over medium heat, add the bacon and pancetta and cook until the fat has rendered, and the meat is lightly crisp.
- Stir in the onion, garlic, celery and carrots. Season with salt and pepper and cook, stirring, until the vegetables begin to soften and turn glossy, about 5 minutes.
- Add the tomato paste, stir and cook for 1 to 2 minutes until it darkens slightly and coats the vegetables.
- Add the diced tomatoes, broth, bay leaves, Parmesan rind, basil and oregano. Bring to a simmer and cook gently for about 30 minutes to allow the flavours to develop.
- Stir in the beans and continue to simmer for another 20-30 minutes.
- While the soup is simmering, cook your pasta in a separate pot, until just tender.
- Remove the bay leaves and Parmesan rind. Taste and season with salt and pepper again as needed.
- Ladle into bowls with a scoop of pasta and serve hot. Top each bowl with grated Parmesan, parsley and black pepper.