Pasta Fagioli
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1 tablespoon extra virgin olive oil
- extra virgin olive oil, for drizzling
- 3 ounces pancetta or 3 ounces bacon, chopped fine
- 1 cup finely chopped onion (1 medium onion)
- 2⁄3 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 3 anchovy fillets, minced to paste
- 1 (28 ounce) can diced tomatoes with juice
- 1 piece parmesan cheese, rind
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 3 1⁄2 cups low sodium chicken broth
- table salt
- 2 1⁄2 water
- 8 ounces small tubed pasta (the smaller the better)
- 1⁄4 cup chopped fresh parsley leaves
- ground black pepper
- 2 ounces grated parmesan cheese
directions
- Brown the pancetta in the olive oil.
- Add the onion and celery and cook until translucent.
- Add the garlic, oregano, red pepper flakes, and anchovies. Saute until the aroma blooms.
- Add the tomatoes with their liquid. Heat to blend.
- Add the cheese rind and beans. Cook for about 10 minutes.
- Add the water, chicken broth and heat. Add the pasta and cook according to the directions on the pasta packaging.
- Finish with parsley salt and pepper and a bit more olive oil.
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