Thursday, July 17, 2008

Pasta e Fagioli *Pasta & Beans*

2 tbsp extra virgin olive oil
1/8 lb. pancetta or priscuttio, chopped
1/2 tbsp rosemary
1 tsp thyme
1 large bay leaf, or 2 dried
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
salt & pepper
2 (15 oz) cans Navy Beans, rinsed & drained
1 small can tomato sauce
2 cups water
1 quart chicken stock
1 1/2 cups ditalini noodles
Parmesan cheese
Crusty bread for mopping

Heat a deep pot over medium-high heat. Add olive oil and pancetta. Brown the pancetta bits lightly, then add the herbs, garlic & vegetables. Season vegetables with salt & pepper. Saute for about 5 minutes. Add beans, tomato sauce, water, & chicken stock. Raise heat to high and bring soup to a boil. Add pasta. Reduce heat to medium and cook soup, stirring occasionally for about 6-8 minutes or until pasta is done. Remove bay leaf.

Ladle soup into bowls and sprinkle with a generous helping of Parmesan cheese.