As the fall season comes to an end, with winter knocking on the door, I can’t help but think about my mother’s cooking and the smells that filled my childhood home. She made many wonderful dishes but one we enjoyed on many a cold evening was her Pasta e fagioli.
I’ve tried my best to replicate her recipe with an understanding of the time restraints on most modern families today.
Ingredients:
2 - Tbsp. Extra virgin olive oil
1 - large clove garlic (cut in half)
1/4 lb - guanciale (substitute pancetta or bacon)
1 - cup diced carrots
1 - cup diced celery
1 - cup diced onion
1 - large clove garlic
3 - Tbsp. tomato paste
1/2 - Tsp. salt
1/2 - Tsp. pepper
1 - sprig rosemary
3 - 15.5 oz. cans cannellini beans (drain & rinse)
4 - cups chicken broth
1/2 cup grated Reggiano Parmigiana
1-1/2- cups Ditalini pasta
Directions:
· heat oil in a Dutch oven/pot- medium heat
· add garlic and rosemary (heat until browned) - remove
· add guanciale and brown
· remove some of the oil and add carrots onion and celery to the guanciale
· cook mixture 5 -10 min.
· add tomato paste and stir to coat mixture
· add salt and pepper to taste
· add 4 - cups chicken broth - bring to a boil - reduce heat and add (2) cans of beans
· Let simmer 30 minutes
· take remaining can of beans and blend with some of the soup mixture and return to the soup to help thicken. 10 - minutes
· stir in Reggiano Parmigiano and add Ditalini pasta
· cook until pasta is done (al dente)
Suggestions: plate, grate with cheese, drizzle with olive oil and serve with toasted bread.
Buon appetito!