Pasta E Fagoli
  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 20 minutes
  • 1 1/2 C cannellini (white) beans, if canned, drain and rinse.
  • 1/4 C Olive oil
  • 1 sm onion, diced
  • 1 Carrots chopped in small dices or 4-6 baby carrots
  • 3 oz diced pancetta or bacon -about 5 slices bacon is what I use
  • 2 med garlic clove finely chopped
  • 2 med celery ribs chopped or diced your preference
  • 4 diced plum tomatoes or 1 canned any variety, I use plain diced
  • 1/2 tsp hot pepper flakes
  • 2 tsp tomato paste
  • 1/2 tsp dried oregano, sage and rosemary (whatever you like or all)
  • Chopped fresh parsley
  • 1c. water
  • 31/2 c water
  • Spaghetti - between a dime and a nickle amount broken into about 2 inch pieces
  • Grated Parmigianino reggiano cheese
  1. In a large pot, heat up the extra-virgin olive oil and sauté the garlic, onion, carrot, celery, and bacon for 5 minutes. Add the sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.
  2. Add the beans and cook for a few minutes. Add 1 cup water and stir in tomato paste. Add tomatoes and hot pepper flakes, bring to a boil. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and oregano bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency and spaghetti to be done.
  3. Let rest for 10 minutes off the heat. Add the freshly grated Parmigianino cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.
  4. Good with brown and serve rolls and of course sourdough bread.
Not your traditional Pasta E Fagoli soup! Submitted by: "Diana Tovar"