Pasta e Fagioli
Who doesn’t love a comforting soup? This Italian staple will warm you up all Winter long!
Ingredients
1 tablespoon butter
1 tablespoon olive oil
3 ounces pancetta, diced thick
3 stalks celery, chopped medium
3 carrots, chopped medium
1 onion, chopped medium
1 clove garlic, minced
1 can (14.5 oz) diced tomatoes
2 cans Cannelini beans, drained
1 bay leaf
5 springs fresh thyme
sprig fresh rosemary
48 ounces chicken stock
1 cup Ditalini pasta, or any small cut pasta of your choice
Instructions
Preheat your pot over medium high heat
Add the butter and the olive oil to the pan and let melt
Add the chopped pancetta and let cook for about 2-3 minutes
While that’s cooking chop the onions, celery, carrots, and garlic. Add to the pan and stir to mix everything
Let cook until the onions are translucent, about 2 minutes or so
To the vegetables add the drained beans, can of tomatoes, bay leaf, rosemary, thyme, and chicken stock. Stir to combine everything
Let simmer for about 30 minutes, stirring occasionally
In another pot, cook your pasta until al dente. You cook them in another pot because when you cook pasta they absorb so much of the liquid they cook in. If you cooked the pasta in your soup you wouldn’t have any liquid left!
Once your pasta is almost all the way cooked through drain it and add it to the soup. Let simmer for another 15 minutes
Pick out the stems from the rosemary and thyme and serve! Perfect hearty soup to get you through those chilly nights.
Looks delish Blakely! Great recipe, I must try this. Thank You:)
Why does it strike me there must be a like of guys following you around at the grocery store? Thanks for the video, look yum
looks like a good rainy day meal
Look so yummy for a cold and rainy day!
Nice soup for this winter to warm us up 🙂
Wonderful - bravo!
I am hungry already!!!