Pasta e Fagioli
this is a pretty good version, for bill. 
 
pasta and beans: pasta e fagioli 
recipe courtesy rachael ray 
 
i could live on this recipe... a quick version of my gran'pa emmanuel's 
masterwork. 
 
2 Tbsp  (2 turns around the pan) extra-virgin olive oil
1/8 lb.  (about 3 slices) pancetta, chopped
2   4 to 6-inch) sprigs rosemary, left intact
1   4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large  fresh bay leaf or 2 dried bay leaves
1 medium  onion, finely chopped
1 small  carrot, finely chopped
1   rib celery, finely chopped
4 large  cloves garlic, chopped
  coarse salt and pepper
2   15 ounce) cans cannellini beans
1 cup  canned tomato sauce or canned crushed tomatoes
2 cup  water
1 quart  chicken stock
1-1/2 cup  ditalini
  grated parmigiano or romano, for the table
  crusty bread, for mopping
 
heat a deep pot over medium high heat and add oil and pancetta. brown the 
pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and 
garlic. season vegetables with salt and pepper. add beans, tomato sauce, water, 
and stock to pot and raise heat to high. bring soup to a rapid boil and add 
pasta. reduce heat to medium and cook soup, stirring occasionally, 6 to 8 
minutes or until pasta is cooked al dente. rosemary and thyme leaves will 
separate from stems as soup cooks. remove herb stems and bay leaf from soup and 
place pot on table on a trivet. let soup rest and begin to cool for a few 
minutes. ladle soup into bowls and top with lots of grated cheese. pass crusty 
bread for bowl mopping. 
yield: 6 big servings, leftovers improve 
prep time: 10 minutes 
cook time: 20 minutes 
difficulty: medium 
 
 
 
-- 
(ID: 4798) Mirror: rec.food.recipes: Tue, Nov 23, 2004


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