Empty My Fridge
Pasta e Fagioli Recipe That Will Become a Family Favorite
Ingredients
- Olive oil2 tbsp
- Bacon · diced8 oz
- Onion · diced1
- Celery · diced4
- Carrot · peeled diced4
- Garlic · finely minced4
- Tomato · crushed28 oz
- Bob’s Red Mill Cannelini beans soaked overnight in water1 cup
- Borlotti bean1 cup
- Chicken stock3
- Parmesan cheese · grated2
- Parsley · finely minced1 tbsp
- Pasta · cooked1 lb
- Salt
- Cracked pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the pancetta until browned and crisp, about 4 to 5 minutes. Remove it and set aside.
- Add the onion, celery and carrots to the pot. Cook over low to medium heat for 8 to 10 minutes, until tender.
- Stir in the garlic and cook for 1 to 2 minutes. Add the tomatoes, beans, stock and rinds, and cook for 45 minutes, until the beans are tender.
- Take 3 cups of the soup mixture plus 1/2 cup of the chicken stock, blend on high until a thick paste forms.
- Return the bean paste to the pot and stir it in.
- Season the soup with herbs, salt and pepper.
- Serve with cooked pasta, grated Parmesan, herbs and crisp pancetta.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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