Here is a soup that’s tasty, filling, and easy as pie to make. Although, I have never made a pie before and I feel like they would be rather difficult to make, alas, there is nothing difficult about my spin on this Italian staple.
This is the type of soup you make when you have a house full of mouths to feed – it goes a long way. My batch lasts two days between Anthony and me and trust that it tastes even better on the second day. By then, all the flavors have gotten a chance to know one another really well.
Now go grab your wooden spoon and a big ass pot, it’s time to make some pasta fagioli!
4-5 cloves of garlic, minced
3 sprigs of fresh rosemary, minced
3-4 sprigs of fresh thyme, wrapped in twine*
Pancetta, chopped (Trader Joe’s has just what you need!)
2 cans canella beans, rinsed
2 veggie stock 32 oz ea.
Salt and pepper
*If you don’t have twine, no worries. Just place the sprigs in the pot as they are.
How to make:
- Heat oil in a large pot.
- Add garlic and sauté for 2 minutes until very aromatic.
- Add rosemary, thyme, and pancetta. Sauté with garlic another 5 minutes. Stir frequently until the pancetta is cooked.
- Pour vegetable stock in the pot and then add the beans.
- Bring the pot to boil.
- Turn down the heat, let the soup simmer, and be sure to stir. It is imperative that the beans do not get mushy. Keep a keen eye on them. In an effort to avoid this almost completely – consider soaking white beans for an hour then adding to the soup and bring to a boil. Simmer time will be a bit longer, but the beans will have a wonderful texture to them.
- While soup is simmering, bring another large pot of water to boil and add pasta. Cook until al dente.
- Add Parmesan cheese and stir. Salt and pepper to taste.
Cozy up with a big bowl of this pasta fagioli and enjoy! It is the perfect soup to have on the stove all winter long!