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, about 1 tablespoon, minced
1 cup of pancetta, chopped (Trader Joe’s has just what you need!)
1 big can of San Marzano tomatoes
2 cans canella beans, rinsed
2 veggie stock, 32 oz ea.
Salt and pepper
Macaroni pasta, ditalini is best!
How to make:
- Heat oil in a large pot.
- Add garlic and sauté for 2 minutes until very aromatic.
- Add rosemary and pancetta. Sauté with garlic another 5 minutes. Stir frequently until the pancetta is cooked.
- Pour the vegetable stock in the pot and then add the beans.
- Add the San Marzano tomatoes one by one by squishing them with your hands. No need to add the rest of the tomato juice – maybe make a bloody mary out of it.
- 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.
- While the 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!