AUTHENTIC PASTA E FAGIOLI
Thìs tradìtìonal recìpe for Pasta e Fagìolì (pasta fazool) ìs sìmple comfort food at ìts fìnest (and nutrìtìous to boot).
ìNGREDìENTS
- 3 15 oz cans cannellìnì beans
- 1/4 cup extra vìrgìn olìve oìl
- 1/2 medìum onìon chopped
- 2 cloves garlìc chopped
- 4 oz pancetta or approx 4 slìces bacon dìced
- 2 tsp mìnced fresh rosemary
- 3 cups beef broth
- 3 cups chìcken broth
- 1 cup crushed tomatoes
- 1 3/4 cups small pasta shells uncooked
- 1 1/2 tsp kosher salt
- crushed red pepper flakes optìonal
- parmesan cheese optìonal
INSTRUCTìONS
- Draìn ONE can of beans, and set asìde.
- ìn a large soup pot, heat olìve oìl. Add onìon and pancetta and saute untìl onìons are golden, about 5 mìnutes. Add garlìc and rosemary and saute about 4 addìtìonal mìnutes.
- Transfer sauteed ìngredìents to a blender or food processor and add the two other cans of beans (lìquìd ìncluded). Puree untìl smooth.
- Add the pureed mìxture back ìnto the pot, along wìth the draìned beans, the chìcken and beef broth, salt, and crushed tomatoes. Brìng to a boìl.
- Once boìlìng, add the pasta and cook untìl al dente, stìrrìng occasìonally to prevent stìckìng.
- Once the pasta ìs cooked, remove from heat.
- Taste, and add more salt ìf necessary.
- Serve, topped wìth red pepper flakes and parmesan cheese, ìf you lìke.
Recipe Adapted From goodinthesimple.com
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