Pasta Fazul


Pasta Fazul
  1. 2 T extra-virgin olive oil
  2. 1/8 pound (about 3 slices) pancetta, chopped
  3. 2 sprigs rosemary, left intact
  4. 1 sprig thyme with several sprigs on it, left intact
  5. 2 dried bay leaves
  6. 1 medium onion, finely chopped
  7. 1 small carrot, finely chopped
  8. 1 stalk celery, finely chopped
  9. 4 large cloves garlic, chopped
  10. Coarse salt and pepper
  11. 2 (15 ounce) cans cannellini beans
  12. 1 cup canned tomato sauce or canned crushed tomatoes
  13. 2 cups water
  14. 1 quart chicken stock
  15. 1 1/2 cups ditalini
  16. Grated Parmigiano or Romano, for the table
  1. Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
  2. Season vegetables with salt and pepper.
  3. Add beans, tomato sauce, water, and stock to pot and raise heat to high.
  4. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
  5. Rosemary and thyme leaves will separate from stems as soup cooks.
  6. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes.
  7. Ladle soup into bowls and top with lots of grated cheese.
  8. Serve with crusty bread

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