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Pasta e fagioli
This Italian peasant soup with many variations around the Mediterranean is nourishing, delicious, and inexpensive. For optimal cost saving, use the dried beans and soak them overnight.
YIELDS
6
TO
8
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 leeks, white part only, sliced
- 1 oz. pancetta or bacon
- 3 small cloves garlic, sliced
- 2 bay leaves
- Several sprigs fresh thyme and rosemary
- 2 stalks celery, sliced
- 2 medium carrots, cut in half lengthwise and sliced
- 1 tablespoon tomato paste
- 1/2 cup dried navy beans
- 8 cups chicken or vegetable stock
- 3/4 cup small shell pasta (good quality)
- Salt and freshly cracked black pepper, to taste
Directions
- In a large pot, heat olive oil over medium-high heat.
- Add the onion and leeks. Sweat for three to four minutes or until soft.
- Add the pancetta, garlic, bay leaves, thyme, carrots, and celery, herbs and cook for a further three minutes or until golden, stirring frequently.
- Add the tomato paste, the stock, and soaked beans, if not using canned, and bring to a boil. Cover and reduce to low heat. Simmer until beans are tender, but not falling apart, about 20 to 25 minutes.
- Add the pasta shells and cracked black pepper and salt. Cover again and increase heat to medium-high. Cook for a further seven to nine minutes or until pasta is tender. Remove from heat. Remove parmigiana rind and bay leaves and discard. Enjoy!
TIP: If using canned beans, drain and add them along with the pasta. Check the mise en place section for the quick soak method for beans.
