Pasta E Fagioli
Serving Size : 6
Ingredients for prepare Pasta E Fagioli
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | ounces | pancetta - diced |
| 1 | | carrot - peeled and diced |
| 1 | | onion - diced |
| 1 | | celery rib - diced |
| 6 | | garlic cloves - chopped |
| 4 | | parsley sprigs |
| 3 | | rosemary sprigs |
celery leaves
pasta e fagioli |
| 2 | | bay leaves |
| 1/2 | recipe | beans in a pot master recipe |
use cranberry beans
pasta e fagioli |
| 4 | cups | chicken stock |
**or**
vegetable broth
pasta e fagioli |
| 5 | ounces | soup pasta |
recipe Pasta E Fagioli
THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS
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IN A POT MASTER RECIPE Sautй pancetta with carrot, onion, celery and garlic in large saucepan until
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vegetables have softened and turned light brown in places. Add parsley and rosemary sprigs, celery leaves, bay leaf and
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beans (along with their cooking liquid). Stir in broth and simmer 30 minutes or so, stirring occasionally so beans
Pasta E Fagioli
don't stick. Mash or puree half the solids and return to pot.
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Add pasta and cook al dente, about 10 minutes. Serve drizzled with olive oil and sprinkled with Parmesan and
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parsley. For a spicier soup, 1/4 tsp of red pepper flakes can be added with the stock and beans.
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