Eat It and Weep Pasta E Fagioli

Sherry Peyton


There are probably a million personal versions of this wonderful basic Italian soup. This is simply one of the best I've had with a depth of flavor that truly astounds.From Cook's Illustrated. If you like this recipe see others at my website:

pinch tips: How to Mince Garlic





30 Min


30 Min


4-5 slice
panchetta or bacon, minced
1 medium
onion, diced
rib celery, diced
4 clove
garlic, micro-planed
1 tsp
dried oregano
1/2 tsp
red pepper flakes
anchovy fillets, rinsed and minced
28oz can(s)
diced tomatoes
parmesan cheese rind
2 15 oz can(s)
cannellini beans, rinsed
3 1/2 c
chicken stock
2 c
1 c
orzo, or other tiny pasta ( i used rings)
1/4 c
fresh parsley, minced
fresh parmesan for grating
salt and pepper to taste

Directions Step-By-Step

Place bacon or panchetta in soup pot and render. If there is more than a couple of tbsp of oil, pour off. Then cook the celery an onions for 5-7 minutes on medium until softened. (If usuing panchetta, you will need to add a tbsp of olive oil to fry in)
Add garlic, oregano, pepper flakes, and anchovies, for about one minute, stirring. Add tomatoes, rind, and beans. Bring to a boil and then reduce and simmer for 10 minutes.
Add chicken stock and water and bring back to boil. At this point you can turn it off and let it set until dinner time. (I like my soups to sit and blend)
When nearly ready to eat, bring to boil and add the pasta. Let cook for about 10 minutes at low simmer. Add the parsley. Adjust for salt and pepper and add more stock or water to bring it to the consistency you like. (I like it fairly thick).
Serve in bowls with freshly grated Parmesan on top.

About this Recipe

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