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
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


  • 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.

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