I’ve mentioned previously that one of my favorite meals my dad cooks for us is Pasta Fagoli (pasta + beans). It’s an old Italian favorite, and is now one of my top comfort foods. The colder weather has been calling for something warm and rich to curl up and eat, and Pasta Fagoli provides a nice alternative to a boring can of soup. One batch produces enough for several bowls, which is great for family and friends get-togethers, but also for having plenty of delicious soup to re-heat and eat all week.
2 tbsp olive oil
4-6 oz chopped pancetta (3 1/4″ slices)
2 stalks of celery
1 large garlic clove
8 oz can crushed tomato
1 can cannelloni beans
1 can chick peas
2 cups water
1 cup ditali pasta
1 cup grated parmesan cheese
1. In 3 qt soup kettle or deep fry pan, heat olive oil over medium heat. Add chopped pancetta and cook until crisp.
2. Chop carrots, celery, and garlic into small pieces. Add to pancetta and cook for about ten minutes.
3. Add tomatoes. Cook until vegetables are soft, about ten minutes.
4. Add water and beans, and bring soup to a gentle simmer. Add uncooked pasta and cook for 10 minutes, stirring. Season with salt to taste.
5. Sprinkle with parmesan cheese, serve immediately.