Pasta e Fagioli
Yields servings
Mains
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, finely minced
- 1/2 cup diced ham or pancetta
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 4 tomatoes, diced
- 1 pound cooked beans (cranberry, great northern, navy or cannellini)
- 4 cups homemade chicken stock
- Salt and freshly ground black pepper
- 8 ounces pasta (macaroni, orecchiete or pieces of fettucine)
- 1/2 cup minced Italian parsley
- 1/2 cup grated parmesan cheese, plus additional for serving
- Heat the olive oil in a large saucepan over medium heat. When the oil is hot, add the onion and garlic and sauté for about 10 minutes until lightly browned. Add the ham, carrot and celery and cook together for 5 minutes.
- Add the tomatoes and cook for 10 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Season with salt and pepper.
- About 15 minutes before you are ready to serve, add the macaroni and cook for 15 minutes or until pasta is just al dente. Do not overcook the pasta. Add additional chicken stock if needed. Taste and adjust seasoning. Add the parsley and cheese and stir together. Serve immediately with additional cheese on the side.
SYT’s SUNDAY NIGHT SUPPER series
Easy dishes to make on Sunday with ideas for using leftovers on busy weeknights
Start a family tradition of gathering around the table on Sundays to enjoy a relaxing home cooked meal. SYT’s Sunday Night Supper series gives you easy to prepare recipes featuring fresh local products.NEW Sunday Night Supper Recipes: First Wednesday of Every Month
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