Just Like Mom’s Pasta E Fagioli | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Heat the pancetta over low heat in the soup pot until its fat renders out.
2. Add the onion and cook until light golden brown.
3. Add the carrots and celery and cook for 10 minutes.
4. Add the leek, garlic, chili, parsley, thyme, oregano, tomatoes and stock, and cook for 30 minutes.
5. Add the beans with their liquid and cook for 15 minutes.
6. Scoop out about 3 cups of the cooked vegetables and beans with a strainer and set aside.
7. Blend the vegetables and beans left in the pot with an immersion blender until very smooth.
8. Add the pasta and the 3 cups of set-aside vegetables, then cook until the pasta is thoroughly cooked, at least 15 to 20 minutes.
9. Stir the bottom of the pot constantly during this last cooking so the pureed beans do not stick.
10. Adjust salt, pepper and thickness to taste; add about 2 more cups of stock if you want it thinner.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionCarrotCeleryPastaTomato sauceLeekRed bean