((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Wednesday, December 18, 2019

Pasta e Fagioli

2 tbsp olive oil
⅛ pound pancetta, chopped
2  bay leaves
Dried thyme, to taste
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
Salt and pepper,to taste
1 15-ounce can cannellini beans
1 8-ounce can tomato sauce
2 cups water
1 quart chicken broth
1 cup ditalini
Grated parmigiano or romano, for serving

Heat the oil in a deep pot and add pancetta. Brown the pancetta lightly; then add herbs and chopped vegetables. Season with salt and pepper. Add beans, tomato sauce, water and stock to pot and raise heat to high. Bring soup to a rapid boil.

Add pasta; reduce heat to medium and cook soup, stirring occasionally, 8-10 minutes or until pasta is cooked. Let soup rest and  cool for a few minutes. Ladle soup in bowls and top with grated cheese.
Pasta e Fagioli

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