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Pasta Fagioli

This classic Italian bean soup is hearty enough to warm up any crowd. We recommend serving it with a gigantic loaf of crusty Italian bread and butter.

INGREDIENTS

DIRECTIONS

  1. Heat a large soup pot on a medium high setting. Add oil, onions, garlic and pancetta. Lightly brown pancetta, about 4 minutes. Add a pinch of salt and pepper. Remove garlic and discard.
  2. Add potatoes, tomatoes and broth. Once boiling, turn down to a steady simmer. Simmer on low for 20 minutes, stirring occasionally.
  3. For a thicker, creamier texture, we use an emulsion stick or the back of a fork to smash potatoes before adding beans. Stir in chickpeas and beans. Add sprig of fresh rosemary. Simmer for another 5 minutes.
  4. Add cooked pasta and cook together for another 2 minutes to marry flavors.
  5. Serve topped with grated Parmigiano-Reggiano.

Pasta Fagioli

This classic Italian bean soup is hearty enough to warm up any crowd. We recommend serving it with a gigantic loaf of crusty Italian bread and butter.