"real Kool" Pasta Fazool (Pasta and Bean Soup)
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 tablespoon olive oil, plus more for drizzling
- 3 ounces pancetta or 3 ounces bacon, chopped fine
- 1 medium onion, chopped fine
- 1 celery rib, chopped fine
- 4 garlic cloves, minced
- 1 teaspoon dry oregano
- 1⁄4 teaspoon red pepper flakes
- 3 anchovy fillets, minced to a paste
- 1 (28 ounce) can diced tomatoes (with liquid)
- 1 piece parmesan cheese, rind (about 2-inchx5-inch)
- 2 (15 ounce) cans cannellini beans, drained & rinsed
- 4 cups low sodium chicken broth
- 2 1⁄2 cups water
- 1 cup small shell pasta (Ditalini, tubettini,small bowties, etc)
- ground black pepper
- 1 cup fresh parsley leaves, chopped
- parmesan cheese, grated
directions
- Heat oil in a large Dutch oven until shimmering.
- Add pancetta and cook until beginning to brown, for 3 to 5 minutes.
- Add onion and celery. Cook until softened, for 5 to 7 minutes.
- Add garlic, oregano, red pepper flakes and anchovies.
- Cook until fragrant, stirring occasionally, for 1 minute.
- Add diced tomatoes, scraping up any brown bits.
- Add cheese rind and cannellini beans; bring to a boil; reduce heat to simmer and cook for 10 minutes to blend flavors.
- Add chicken broth, water and 1 teaspoon salt.
- Increase heat to a boil; add pasta; cook until al dente.
- Discard cheese rind.
- Off heat, stir in parsley and adjust seasonings.
- Ladle into bowls, drizzle with oil and sprinkle with parsley.
- Serve immediately, passing the grated parmesan separately.
- ENJOY!
- NOTE: DO NOT substitute the cheese rind with grated cheese. It will make the soup gummy! If you can't find rind just omit it.
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