Pasta And Beans: Pasta E Fagioli

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around the pan)
1/8 lb	56g / 2oz	Pancetta - (abt 3 slices) - chopped
2 sections		Rosemary - (4" to 6" long) - left intact
1 section		Thyme (4" to 6" long) with
		Several sprigs on it - left intact
1		Fresh bay leaf (large)
		= (or 2 dried bay leaves)
1		Onion - finely chopped (medium)
1		Carrot - finely chopped (small)
1		Celery rib - finely chopped
4		Garlic cloves - chopped
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2		Cannellini beans - (15 oz ea)
1 cup	237ml	Canned tomato sauce or
		Canned crushed tomatoes
2 cups	474ml	Water
1		Chicken stock
1 1/2 cups	355ml	Ditalini
		Grated Parmigiano or Romano - for the table
		Crusty bread - for mopping

Recipe Instructions

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.

This recipe yields 6 BIG servings, leftovers improve.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A15) - from the TV FOOD NETWORK

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