Making Pasta e Fagioli: One of Italy’s Most Beloved Bowls

Name: Making Pasta e Fagioli: One of Italy’s Most Beloved Bowls
Ingredients: 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 slice pancetta or ham, finely chopped, or substitute 2 slices bacon; 1 large yellow onion (8 oz.), finely chopped (about 1 cup); 1 cup finely diced carrot (about 2 medium carrots, 5 oz. total); 1 celery stalk, finely diced (½ cup); Kosher salt; Freshly ground black pepper; 5 cloves garlic, peeled and finely chopped (3 Tbsp.); 1 sprig fresh thyme (optional); 1 (15-oz.) can crushed tomatoes; 2 (15-oz.) cans cannellini beans, drained and rinsed; 4 cups chicken stock; 1½ cups (about 8 oz.) ditalini or other short, tubular pasta; ¼ cup chopped fresh basil leaves, for serving; Grated pecorino-romano cheese, for serving

www.saveur.com

A nourishing, rustic Italian dish somewhere between a soup and a pasta, pasta e fagioli is a traditional meal worth incorporating into your repertoire.

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools: