Pinned: Pasta e fagioli recipe
By thefamilymath on January 04, 2012
Do you really need to know anything else?
I have a strong love for all-foods-Italian, so when I saw this recipe on Food52, I knew I wanted to make it.
And bacon, y'all.
This turned out delicioso. I'm not sure if that's a real word, or if Rachel Ray made it up, but I'm appropriating it for my use in this post. Because I'm not sure there's another word to describe the pasta e fagioli.
I totally just Googled this to find out that "fagioli" actually means "beans" in Italian, so the recipe is literally "pasta and beans." I believe it's traditionally a vegetarian dish, but Food52's addition of bacon is quite welcome. Obvs.
Here's the recipe, adapted from Food52's. This serves 4.
6 slices bacon, chopped
1/2 onion, chopped
1 clove garlic, minced
20 oz. chicken broth
1 16-oz. can cannelini beans, rinsed and drained
20 oz. whole tomatoes, drained and chopped
1/2 teaspoon dried basil
1 cup dittalini
1 tablespoon dried parsley
In a saucepan, saute bacon over medium heat, draining as needed, until crispy. Add onions and garlic and continue sauteeing until onions are soft and translucent. Add broth and simmer, covered, for five minutes. Mash 1/3 of the beans in a bowl, then add these, the remaining beans, the tomatoes and the basil to the soup mixture. Simmer, covered, for about 15 minutes, or until pasta is at preferred tenderness (original recipes calls for al dente). Remove from heat and stir in parsley. Top with Parmesan and enjoy!
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