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Pasta e Fagioli

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Sep 22, 2009 8:46 am US/Pacific

Pasta e Fagioli

Reporting
Tina Macuha
  Pasta e Fagioli

(Pasta and Beans)
1 lb Cannellini beans (white kidney beans)
Or
Barlotti Beans
1 small onion chopped
2 celery stalks chopped
2 medium carrots chopped
3 or 4 slices of
Bacon or Pancetta or
2 pieces of Pork Rind
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil
3 cloves garlic (or more if you like garlic)
1 can of peeled tomatoes
2 bay leaves
Salt and pepper to taste

Soak beans overnight in water. Make sure there is enough water to cover the beans because they soak up the water.
Heat butter and olive oil on medium heat in a 6 quart pot
Add the Bacon or Pancetta and sauté for approx. 2 – 3 mins.
Add onion, celery and carrots, season with salt and pepper
Approx 5-10 mins.
Add the beans and bay leaf then add water or chicken broth to cover about 1 inch above the beans.
Bring to a simmer and cook for approx 2 hours or until the beans are tender.
When done take 1/3 of the mixture and cool it down and puree then add back to the soup. This will make it thicker.
Serve hot topped with Parmesan Cheese and Crusted Bread.
A great hearty dish.

FireHouse Cafe
180 West A Street
Dixon, CA 95620
707-678-7234

(© MMX, CBS Broadcasting Inc. All Rights Reserved.)

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