Recipes - Pasta e Fagioli

Make ahead note:

This dish can be completely made ahead and refrigerated. Heat gently before serving. The soup is served warm, not hot, in Italy.

Ingredients:

• 2 18 oz cans of cannelloni, kidney, pinto or cranberry beans, drained
• 8 oz ditalina or other small tube pasta
• 4 cups chicken broth
• 2 small pork chops
• 1 medium onion, chopped
• ½ cup chopped carrot
• ½ cup chopped celery
• 1 cup diced canned tomato
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1-1/2 tea crushed red pepper
• ¼ cup extra virgin olive oil
• ½ cup fresh grated Parmigiano cheese
• Salt and pepper to taste

Heat the oil in a soup pot and when it is hot add the onion. Cook until the onions turn a pale gold. Add the carrot, celery and chops and stir to coat with the oil. Stir occasionally and cook for ten minutes. Add the tomatoes and cook for 20 minutes before adding the beans. Stir the beans to mix well with the other ingredients. Cook for 10 minutes before adding the broth. As you add the broth remove ½ cup of the beans to mash. Bring the soup with the broth to a boil. Add the pasta and cook for 7 minutes before returning the mashed beans to the pot. Reduce to a simmer and cook five minutes more. Serve in soup bowls with cheese sprinkled on top.

« Return to Recipes