Recipe

Pasta E Fagioli Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year ago An elegant dish made with cranberry beans and pancetta, this is a stick-to-your-ribs comfort food! Prep:20m Cook:60m Servings:6	Chefelaine
	easy quick

Lilliancooks

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Ingredients

6 oz Dried cranberry beans

3 1/2 oz Olive oil

3 oz Pancetta (unsmoked Italian-style bacon) ground or chopped fine

3 oz Onion, chopped fine

2 to 3 garlic cloves, chopped ine

1 1/2 oz Carrot chopped fine

1 1/2 oz Celery chopped fine

2 Fresh sage leaves chopped

1/2 tbsp Fresh rosemary chopped

1 1/2 tbsp Chopped fresh parsley

1 1/4 qt Water

1/2 oz Tomato paste

to taste --- Salt

1/2 lb Dried fettuccine broken

6 tsp Grated Parmesan cheese

Directions

Clean and rinse the beans.

Soak in cold water overnight.

Heat 4 fl oz olive oil in a heavy saucepan over moderate heat.

Add the pancetta and cook, stirring from time to time, until crisp.

Remove with a slotted spoon, leaving the fat in the pot.

Add the onion, carrot, celery, garlic, sage, rosemary, and parsley to the pot.

Sweat in the reserved fat just until the vegetables start to become tender.

Drain the beans and add them to the pot.

At the same time, add the water.

Bring to a boil, reduce heat, and simmer until the beans are almost tender, about 45 minutes.

Add the tomato paste.

Continue to simmer until the beans are very tender.

Remove about half of the soup and pass it through a food mill to purée it.

Return it to the pot with the rest of the soup.

Season to taste with salt.

At this point the soup should be thick but still liquid enough to cook the pasta when it is added.

If necessary, add a little more water.

Add the pasta and simmer until it is tender.

Stir in the reserved pancetta.

Serve each portion topped with 1 teaspoon cheese and a drizzle of olive oil.

Note:

If cranberry beans are not available, use white kidney beans.

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Comments

sparow64 1 year ago said:
LOVE this stuff! had it in restaurants, but never had a recipe! Thanks so much for sharing. High 5 to you!

minitindel 1 year ago said:
This is my very favorite soup i crave it and every once in a while gotta run to olive garden to get it with there salad hahaha.............

ten plus for me

TINK

lilliancooks 1 year ago said:
I've been looking for a great Pasta Fagioli recipe for a long time! I'll have to try this one! Sounds wonderful!

momo_55grandma 1 year ago said:
Elegant recipe Chef thanks bunches high5

frodo 1 year ago said:
Thanks chef go chef e go 5 pt

cookingforfun 1 year ago said:
Nice a recipe. Very nice a. Easy 5 from me. :)
Arthur

juels 1 year ago said:
I make one similar, except use white beans. This is a delicious soup!

lunasea 1 year ago said:
Thanks so much, Chef Elaine. I love this dish - its one of my favorites. Sometimes I just crave comfort food and this fits the bill. High 5.... :) Vickie

waterlily 1 year ago said:
Now this is how Pasta E Fagioli was meant to be prepared! Thank you so much for a delightful recipe!

dagnabbit 1 year ago said:
Don't let Candy near this. She'll eat the whole damn pot! (Just don't tell her I said that!)She'll kill me!
Five

Pete

newmommy623 1 year ago said:
Now this is an all time fav. Slightly different from my traditional family recipe but different is always a good answer. Thanks a lot!

theoldrecluse 1 year ago said:
DOWNRATED BY MOUNTAIN MAMA in one of her usual fits of jealousy.

Recluse

theoldrecluse 1 year ago said:
CHEF Elaine I tried this too and it came out real good.
I know you're not posting recipes here any more but if you get a chance, email me?

Recluse

chef_irish 11 months ago said:
I Know I Would Love This One...Another Great One-Elaine...High 5

lilliancooks 9 months ago said:
This is an absolutely perfect Pasta Fagioli recipe!!! I've been looking for the best one and I think I've found it! I made some changes because of personal preference in beans and spices, but I'm sure its great if using ingredients as written. I used cannellini beans instead of cranberry beans. I used oregano instead of sage and I used a bay leaf instead of rosemary. These were all subs that Chef Elaine suggested...and she was right! It didn't say when to add the parsley so I just sprinkled it on-top just before serving. I used the exact measurements of ingredients as specified in the recipe...I got out my food scale for this! I love the flavor of the crunchy, fried pancetta that you get in every spoonful! I think I'll be serving this, as one of the courses, for my Easter dinner! Can't wait to WOW my guests with this one! Thanks Chef Elaine!:)

pleclare 9 months ago said:
Bravo Elaine! Wonderful!

linebb956 3 months ago said:
Made this today... had to turn on the air real low as it is so HOT here... But... it was WONDERFUL! Thanks... high 5 to ya!

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