Pasta e Fagioli

Name: Pasta e Fagioli
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 6 oz pancetta or salt pork; 1 onion, diced; 6 cloves garlic, minced; 1 tsp hot pepper flakes; 1 tsp dried oregano; 1/2 tsp ground fennel; 1/2 tsp dried rosemary; 1 (28 oz) can whole tomatoes; 4 cups chicken/vegetable stock; 1 Bay leaf; 2 cans dark red kidney beans with their liquid; 1 cup baby shell pasta; 1/4 cup parsley, minced; parmasan cheese for topping

Lance Wilson @lance_wilson

Nyack, NY

A quick cooking soup that comes together in a single pot but has a ton of flavor. Simmering the tomatoes in the stock with a few spices followed by adding the beans and their starchy liquid produce a rich savory broth that's worth sopping up at the end.

Lance Wilson @lance_wilson

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Ingredients

30 mins

4 servings

2 Tbspolive oil
6 ozpancetta or salt pork
1onion, diced
6 clovesgarlic, minced
1 tsphot pepper flakes
1 tspdried oregano
1/2 tspground fennel
1/2 tspdried rosemary
1 (28 oz)can whole tomatoes
4 cupschicken/vegetable stock
1Bay leaf
2 cansdark red kidney beans with their liquid
1 cupbaby shell pasta
1/4 cupparsley, minced
parmasan cheese for topping

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Steps

30 mins

1

Heat the oil in a stock pot over medium heat and add the pancetta. Cook until just beginning to brown.
2

Add the onion, garlic, and spices and continue to cook stirring often 5-6 min until the onions are translucent
3

Using you hands mush the tomatoes in a bowl.
4

Add the tomatoes, stock, bay leaf and beans with their liquid to the pot. Bring to a boil and then simmer 20 minutes.
5

Add the pasta and continue to cook until al dente (~10 min). Stir in the parsley and remove from heat. Adjust seasoning for salt and pepper.
6

Plate with a big sprinkling of cheese.