Ina Garten Pasta Fagioli Recipe
This Ina Garten Pasta Fagioli Recipe is a perfect choice. It is very thick, hearty, and full of beans.
Ingredients
- 2 tablespoons good olive oil.
- 4 ounces pancetta diced small.
- 1 cup chopped yellow onion.
- 1 cup diced carrots.
- 1 cup diced celery.
- 1 tablespoon minced garlic.
- 1 can 28 ounces crushed tomatoes.
- 6 cups good chicken stock.
- 2 cans 15 ounces cannellini beans.
- 1 teaspoon dried oregano.
- 1/2 teaspoon crushed red pepper.
- 1 cup ditalini pasta uncooked.
- 1/2 cup grated Parmesan cheese.
- 2 tablespoons fresh parsley chopped.
Instructions
Brown the Meat
- Heat the olive oil in a large pot. Add the diced pancetta to the hot oil. Cook until it is brown and very crispy.
Sauté the Veggies
- Add the onion, carrots, and celery to the pot. Cook over medium heat for ten minutes. The vegetables should be very soft and sweet.
Add the Garlic
- Stir in the minced garlic and red pepper. Cook for only one minute more today. Do not let the garlic turn dark brown.
Pour the Broth
- Add the crushed tomatoes and chicken stock now. Stir in the oregano, salt, and black pepper. Bring the soup to a fast boil.
Add the Beans
- Drain and rinse the cannellini beans very well. Add the beans to the bubbling soup pot. Lower the heat and simmer for 20 minutes.
Cook the Pasta
- Boil the ditalini pasta in a separate small pot. Cook until it is just slightly firm to bite. Drain the water and set pasta aside.
Combine the Soup
- Add the cooked pasta into the large soup pot. Stir gently so the pasta does not break. Let it warm through for two minutes.
Garnish and Serve
- Ladle the hot soup into big serving bowls. Sprinkle plenty of Parmesan cheese and fresh parsley. Serve with crusty bread and enjoy your meal!
Notes
- Use a high-quality chicken stock for more flavor.
- Cook the pasta separately so it stays firm.
- Pasta in the soup can get very soggy later.
- Rinse the beans well to remove the salty liquid.
- Pancetta adds a deep and smoky salty taste.
- Use ditalini or elbow pasta for easy eating.
- Add more broth if the soup gets too thick.
- Freshly grated Parmesan cheese tastes the best here.
- A rind of Parmesan in the pot adds richness.
- Top with a drizzle of olive oil before serving.