So I decided to do a step-by-step tutorial on this great bowl of comfort soup I made yesterday, Pasta e Fagioli. Now be patient with me, I haven’t had to do a tutorial on anything since my elementary school days when I taught the class how to make an origami frog.
First, gather together all the ingredients:
Extra virgin olive oil
2 ounces pancetta, chopped
2 sprigs rosemary, left intact
1-2 sprigs of thyme, left intact
2 dried bay leaves or 1 fresh bay leaf
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, finely chopped
Salt and pepper, to taste
2 (15 ounce) cans of cannellini beans
1 cup canned crushed tomatoes
2 cups water
1 (32 ounce) chicken stock
1 1/2 cups ditalini
Grated parmesan cheese, for garnish
Next, chop all the vegetables and garlic ahead of time.
Heat a deep pot over medium high heat and add about 2 tablespoons of EVOO. Add pancetta bits and brown lightly.
Next, add the herb stems and bay leaf.
Then, add all your pre-chopped veggies and garlic.
Season the vegetables with some salt and pepper.
Next, add the beans, tomato sauce, water and stock to pot. Raise the heat to high and bring to a rapid boil.
Add the pasta.
Reduce the heat to medium and cook soup, stirring occasionally, 6-8 minutes or until the pasta is cooked al dente. The herbs will separate from the stems as the soup cooks. Remove the stems and the bay leaf as well.
After the pasta is cooked al dente, turn off the stove and remove the pot from the heat. Let soup rest and cool slightly before serving. Ladle soup into bowls and top with grated parmesan cheese if you so desire! ENJOY!