Pasta Fagioli Soup Recipe | Ferraro’s Restaurant
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 ounces diced pancetta (diced small)
- 10 cloves crushed garlic
- 1⁄2 head chopped escarole (chopped small)
- 10 basil leaves, sliced
- 14 ounces whole tomatoes
- 1 lb cannellini beans
- 1⁄2 lb pasta (tubbetti or ditalini) or 1/2 lb substitute if not available a small tubular pasta
- 4 ounces olive oil
- 1⁄2 teaspoon oregano
- 2 ounces salt
- 1 ounce black pepper
- 1 teaspoon red pepper flakes
- 1 quart chicken broth
directions
- Place olive oil and pancetta in pot.
- Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole .
- One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding.
- Cook for 10 minutes.
- Then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes.
- Simmer for 30 minutes at medium flame.
- In the meantime, cook your pasta “Ditalini” (or substitute) for 5 minutes.
- Once pasta is cooked, strain and add to the pot with the beans. Let simmer for 2-3 minutes. Serve.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio