Pasta e Fagioli with Garlic Rosemary Focacia

tanis thomas


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.


★★★★★ 2 votes

3 Hr
45 Min


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  • 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
  • 3 Tbsp
    olive oil

How to Make Pasta e Fagioli with Garlic Rosemary Focacia


  1. Cook 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.
  2. Reserve 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.
  3. Serve drizzled with olive oil and sprinkle some Parmesan cheese over it.

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About Pasta e Fagioli with Garlic Rosemary Focacia

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