Easy Pasta e Fagioli
Italy's simple but comforting pasta and beans recipe is a classic for a reason.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Dutch oven
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Fork
- Ladle
- Stove
- Plate
- Paper towel
- Serving bowl
- Spoon
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 cups chopped fresh basil leaves, for serving
- Grated pecorino-romano cheese, for serving
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