A Comforting Winter Soup: Pasta e Fagioli

By: The Food Hunter

Small pasta and cannellini beans are the base of one of my favorite Italian soups: Pasta e Fagioli. Recipes for this popular Italian dish vary by region but typically include: soffritto, herbs and often pork and/or tomatoes.

Pasta e fagioli is a no-fuss soup that is perfect on a cold winter day. It can easily be made ahead of time, minus the pasta, and heated up for a quick weekday meal.

Pasta e Fagioli
(adapted from Italian food Forever)
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta
6 Ripe Roma Tomatoes, Chopped
1 Quart Chicken Bone Broth
2 cans Cannellini Beans
1 1/4 Cup Small Pasta Ditalini
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Crushed Red Pepper
Grated Parmesan Cheese

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot.

Meanwhile cook the pasta til al dente. Add the pasta to the soup and serve in bowls topped with a drizzle of your best olive oil and grated Parmesan.