pasta e fagioli with garlic rosemary focacia
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.
prep time
3 Hr
cook time
45 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 can cannelini beans
- 1 quart 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 tablespoons minced fresh rosemary
- 1/4 pound bacon, chopped
- 1 tablespoon fine sea salt
- 1 1/2 teaspoons fresly ground black pepper
- 1/3 pound ditalini
- 3 tablespoons olive oil
How To Make pasta e fagioli with garlic rosemary focacia
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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.
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Step 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.
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Step 3Serve drizzled with olive oil and sprinkle some Parmesan cheese over it.
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