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The ingredients needed to cook Pasta e Fagioli:
- Get 2 Tbsp olive oil
- Prepare 6 oz pancetta or salt pork
- Provide 1 onion, diced
- Provide 6 cloves garlic, minced
- Use 1 tsp hot pepper flakes
- Take 1 tsp dried oregano
- Use 1/2 tsp ground fennel
- You need 1/2 tsp dried rosemary
- Use 1 (28 oz) can whole tomatoes
- Use 4 cups chicken/vegetable stock
- You need 1 Bay leaf
- Take 2 cans dark red kidney beans with their liquid
- Get 1 cup baby shell pasta
- Prepare 1/4 cup parsley, minced
- Use parmasan cheese for topping
Instructions to make Pasta e Fagioli:
- Heat the oil in a stock pot over medium heat and add the pancetta. Cook until just beginning to brown.
- Add the onion, garlic, and spices and continue to cook stirring often 5-6 min until the onions are translucent
- Using you hands mush the tomatoes in a bowl.
- Add the tomatoes, stock, bay leaf and beans with their liquid to the pot. Bring to a boil and then simmer 20 minutes.
- Add the pasta and continue to cook until al dente (~10 min). Stir in the parsley and remove from heat. Adjust seasoning for salt and pepper.
- Plate with a big sprinkling of cheese.
Pasta e fagioli, or pasta and beans, which goes by the amusing nickname 'pasta fazool' in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup It's usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule. This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this. Make this vegan soup in the slow cooker for a super-easy, healthy supper.
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