Pasta e Fagioli with Garlic Rosemary Focacia

tanis thomas

By
@pieangel

I made this meal several years ago & my son won't eat any other recipe of pasta e fagioli. The focaccia is a wonderful complement to this thicker version of the classic soup.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
3 Hr
Cook:
45 Min

Ingredients

1 can(s)
cannelini beans
1 qt
chicken broth
2 medium
onions, coarsely chopped
2 medium
potatoes, coarsely chopped
1 large
carrots, chopped
1
celery ribs, chopped
2 medium
tomatoes, chopped
1 1/2 Tbsp
minced fresh rosemary
1/4 lb
bacon, chopped
1 Tbsp
fine sea salt
1 1/2 tsp
fresly ground black pepper
1/3 lb
ditalini
3 Tbsp
olive oil

Step-By-Step

1Cook bacon in 1 TBSP. olive oil over med-high heat 'til it starts to render its fat. Add onion, carrot, celery & potatoes & cook, stirring, for 5 min. Add beans,tomatoes,broth,1 TBSP. rosemary & salt & pepper & cook 'til potatoes are tender, about 20 min.
2Reserve 1 cup bean mixture & put the remainder through a food mill. Return all to pot, bring to a boil & add ditalini. Reduce heat to med. and cook 'til pasta is done, about10 min. Sprinkle with remaining rosemary.
3Serve drizzled with olive oil and sprinkle some Parmesan cheese over it.

About this Recipe