Pasta e Fagioli

Soup is perfect for days like today... Cold, snowy and windy. Such a delicious way to warm up from the inside out ! I like to make this soup a few hours ahead of time ( when I can) and just let it sit so the flavors are well married . Trust me, it's worth it and you get a fantastic soup that tastes like you've cooked all day!

You will notice that in several of my recipes that I use Parm rind in them. It adds an extra dimension to the flavor of soups and sauces. I recommend saving your Parm rind and not throwing them away as you use up your Parm wedge.

INGREDIENTS:

1. 1 TBS EVOO

2. 1/2 cup diced Pancetta

3. 1 Onion small diced

4. 2 small Carrots, small diced

5. 4 Garlic Cloves, minced

6. 1 14oz can of crushed Tomatoes( or whole peeled tomatoes you crush by hand)

7. 2 sprigs of Rosemary ( tied together with butcher's twine)

8. 1 large Bay Leaf ( or 2 small leaves)

9. 2 TBS Flat Leaf Italian Parsley chopped

10. 6 cups Chicken Broth

11. 2 14oz cans Cannellini Beans drained of juice

12. 1 cup uncooked Ditalini pasta

13. 1/2 tsp Kosher Salt

14. 1/4 tsp Black Pepper

15. Parm Rind

16. Fresh Grated Parm to top off soup

In a large pot, such as a dutch oven, heat the olive oil ( EVOO) on medium low and add the Pancetta. Cook the Pancetta until just crisp, about 8-9 minutes and remove from pot to small bowl, leaving the grease in the pot . (make sure you don't over cook it, you don't want a burned or scalded flavor in your soup).

Add the Onion, Garlic and Carrots to the pot and saute until the onion is translucent and carrots are soften but not mushy. Approx 5-6 minutes.

Then, add the tomatoes, Rosemary, Bay Leaf and Parsley and stir together until blended, then add the Cannellini Beans and let cook for 1 minute. Using the back of your spoon , smash some of the beans while you stir ( about a quarter of them) . This helps to thicken the soup as it cooks.

Now, add the Broth and Salt & Pepper stir in and then cover pot, turn down heat and let simmer for 30 minutes, stirring occasionally.

Add the Parm rind after 30 has passed and cook for another 15 minutes, then add in the Pasta. Make sure to stir often . Cook for another 15 or until the Pasta is cooked through.

When soup is ready, make sure to remove the 2 sprigs of Rosemary and the Parm rind before serving. Top with fresh Parm and enjoy!

Don't forget to have some nice crusty bread to go along with your soup! Mangia!!