Pasta e Fagioli

Recipe Ingredients

4 oz	113g	Pancetta - diced
1		Carrot - peeled and diced
1		Onion - diced
1		Celery rib - diced
6		Garlic cloves - chopped
4		Parsley sprigs
3		Rosemary sprigs
		Celery leaves
2		Bay leaves
1/2		Beans in a pot master recipe
		Use cranberry beans
4 cups	948ml	Chicken stock
		**or**
		Vegetable broth
5 oz	142g	Soup pasta
		Olive oil
		Parmesan cheese - grated
		Parsley - chopped

Recipe Instructions

THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE

Saute pancetta with carrot, onion, celery and garlic in large saucepan until vegetables have softened and turned light brown in places. Add parsley and rosemary sprigs, celery leaves, bay leaf and beans (along with their cooking liquid). Stir in broth and simmer 30 minutes or so, stirring occasionally so beans don't stick.

Mash or puree half the solids and return to pot. Add pasta and cook al dente, about 10 minutes.

Serve drizzled with olive oil and sprinkled with Parmesan and parsley.

For a spicier soup, 1/4 tsp of red pepper flakes can be added with the stock and beans.

Source:
SF Chronicle; Jun 7, 1995 - WEEKEND COOK

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