Recipe Database
Pasta e Fagioli: Pasta and Beans - Budget Friendly Version
This classic Italian dish is alwasy budget friendly, but in this version we really checked the pennies to make sure it is an affordable one and still delicioso!
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 thick slices pancetta, about quarter-inch thick each, diced
- 4 sprigs thyme with several sprigs on it
- 1 medium onion, finely chopped
- 2 small carrots, finely chopped
- 2 ribs celery, finely chopped
- 5 large cloves garlic, chopped or grated
- salt and ground black pepper
- 2 cans cannellini beans, or small white beans (15ounces each can), drained
- 2 cups chicken stock
- 1 quart water
- 1/3 pound ditalini (small tube pasta)
Preparation
Heat a deep pot over medium-high heat. Add EVOO and pancetta. Brown pancetta bits lightly and add thyme sprigs, chopped vegetables and garlic and season with salt and pepper. Add beans, stock and water to the pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6-8 minutes or until pasta is cooked al dente.
The thyme leaves will separate from stems as the soup cooks; remove the stems and place the pot on the table on a trivet so the hot pot does not burn your table. Let the soup rest and begin to cool for a few minutes then ladle soup into bowls.
