Pasta Fagioli
Ingredients
The base
-
4
ounces
pancetta, diced
-
2
tablespoons
olive oil
-
3
medium
carrots, peeled and diced
-
4
stalks
celery, diced
-
1
small
onion, diced
-
1
large
leek, rinsed and diced
-
2
cloves
garlic, minced
-
1
teaspoon
thyme leaves
-
28
ounces
whole peeled tomatoes
-
6
cups
chicken broth
-
1
teaspoon
sea salt, to taste
-
½
teaspoon
black pepper, to taste
-
¼
teaspoon
red pepper flakes, to taste
-
2
leaves
bay leaves
The beans and pasta
-
2
15-ounce cans
cannellini beans, drained and rinsed
-
½
pound
ditalini pasta, cooked
The greens and cheese
-
1
head
rainbow chard or favorite greens, cut into ribbons
-
1
cup
Romano cheese, more for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté the pancetta until golden brown. Remove and set aside.
- Add the onion, leek, carrot, and celery to the pot, sauté until softened, about 5 minutes, then add the minced garlic and cook for another minute.
- Return the pancetta to the pot, then add crushed tomatoes, chicken broth, red pepper flakes, bay leaves, thyme, salt, and pepper. Lower heat and simmer for 10 to 15 minutes.
- Add the cannellini beans and cooked pasta to the soup, simmer for another 10 minutes.
- Reduce heat to low, add sliced chard and Romano cheese, and simmer for 10 minutes.
- Taste and adjust seasonings as needed. Garnish with chard ribbons, grated cheese, and pepper before serving.
Nutrition Facts (estimated)
Servings
8
Calories
530
Total fat
15g
Total carbohydrates
87g
Total protein
23g
Sodium
3348mg
Cholesterol
26mg
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