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Sunday, January 9, 2011

Pasta Fagioli

On a cold and snowy Sunday, SOUP is in order! I made pasta fagioli (said FAZZUL) this week.

1/4 tsp olive oil
2 1/8 inch thick slices of pancetta from the deli counter
2 tbsp minced garlic more or less to taste
1/2 onion
2 carrots
2 stalks celery
1/2 can tomato paste
1/2 can of diced tomatoes
1 32oz can of chicken broth
salt pepper italian seasoning to taste
1 can of cannelini beans
1/4 lb of ditalini pasta ( or whatever you prefer, small pasta, we used SMALL shells)

preheat a small frying pan
add oil
DICE pancetta add to oil
heat through until slightly brown
add garlic
add carrots, celery and onions
saute until tender crisp
transfer into a crockpot
add can of broth
add tomato paste and whisk into broth
add italian seasoning
add salt and pepper to taste
allow to cook in crockpot on low for 8 hours

10 mins before serving:
add drained and washed cannelini beans
add pasta

cook about 8-10 mins until pasta is cooked.

Serve with parm cheese and crusty bread!




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