Pasta e Fagioli Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ounces chopped pancetta (about 1/2 cup)
• 1 medium yellow onion, finely chopped?
• 3 cloves garlic, minced?
• 2 teaspoons fresh thyme leaves?
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced fire-roasted tomatoes?
• 3 (14.5-ounce) cans chicken broth
• 1 1/2 cups ditalini pasta (short tubular pasta)
• 1/4 cup grated Parmesan cheese, for garnish

Preparation

1. In large heavy-bottomed pot, heat olive oil over medium-high heat. Brown pancetta bits just until they start to crisp, then add onion, garlic and thyme. Season with salt and pepper, and saute until fragrant and golden brown.
2. Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8-10 minutes or until pasta is cooked al dente.
3. Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.
4. Note: You can substitute bacon for pancetta, if desired.

Preparation Time

5 minutes

Cook Time

25 minutes

Serves

4

Source

CMI

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