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Bean And Pasta Soup

GialloZafferano's picture
Hi everyone and welcome to the GialloZafferano kitchen. I'm Deborah and today we'll be making a traditional dish of Italian cuisine: pasta e fagioli.
Ingredients
  Smoky bacon 3 1⁄2 Ounce, cubed
  Tinned tomatoes 3 1⁄2 Ounce
  Broth 1 Pint
  Garlic 2 Clove (10 gm), mince
  Lard 2 1⁄2 Ounce
  Carrot 1 Small, mince
  Celery rib 1 Small, mince
  Olive oil 1⁄2 Cup (8 tbs)
  Salt and pepper To Taste
  Onion 1 Small, mince
  Pasta 12 Ounce
  Beans 1 3⁄4 Cup (28 tbs)
  Water 300 Milliliter
Directions

GETTING READY
1. Cut the bacon into cubes; mince the onion, carrots, celery and garlic, set aside.
2. Boil water for the pasta and cook the pasta half way.

MAKING
3. In a pan brown the pancetta in olive oil, add the beans, cook the beans until soft, add broth if beans begin to dry up.
4. In another pan melt the lard and sauté the onion, carrots, celery and garlic, cook until golden brown.
5. Add the tomatoes and mix well, add the beans to the vegetables and add little broth, let everything cook for few minutes.
6. Add the pasta to the bean mixture and cook it until the pasta is cooked al dente.
7. If it begins to dry add broth and stir everything well, sprinkle pepper before serving.

SERVING
8. Serve the bean and pasta soup hot along with Italian bread

Things You Will Need
Saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
4
Subtitle: 
Pasta e Fagioli

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