* Exported from MasterCook *

Pasta e Fagioli

Recipe By : November 2005 Italian Cooking and Living Magazine/Gay R
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
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3 cans cannellini beans -- (15 ounce) drained
and rinsed
1/3 cup extra virgin olive oil -- divided, plus extra
1 medium onion -- diced
1 clove garlic -- minced
4 thin slices pancetta (or substitute unsmoked bacon) -- roughly chopped
1 teaspoon chopped parsley -- oregano and rosemary
4 cups beef broth
2/3 cup diced tomatoes
salt and freshly ground pepper
1/2 pound jumbo pasta shells

processor, and puree until smooth. Transfer to a bowl, and mix in the remaining can of
whole cannellini beans. Set aside. In a deep skillet over medium heat, warm 3 tablespoons olive oil. Add the onion, and saute until golden, about 5 minutes. Add the garlic, pancetta, parsley, oregano and
rosemary, and saute for another 4 minutes. Add the remaining 3 tablespoons of olive oil, the beef stock, the tomatoes and the bean mixture, and bring to a boil. Add the red pepper flakes and the pasta, and season with salt and pepper. Cook until the pasta is al dente, adding some water if the mixture is
too thick. To serve, ladle the soup into bowls, drizzle with olive oil, and garnish with thyme.
Finish with a few grinding of pepper. Serve immediately.
This was an excellent recipe and we all enjoyed it. I used all fresh herbs not dried.

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