Pasta è fagioli (pasta and bean stew)

I make it with just water instead of chicken broth (though both taste good). In all, I use 4-5 cups of liquid. You want it to be a thicker stew-like consistency at the end, after mashing the beans. I cook the pasta separately to keep it from getting mushy, and just add it to individual servings at the end. I don't use the red pepper flakes. I use 4 garlic cloves instead of 2. I often add a rind of fresh parmesan to the soup as it's cooking, for added flavor. :-) I use ditalini pasta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large heavy pot, then cook the onion, carrot, and celery until soft. Add bacon/pancetta and cook until almost crispy. Don’t drain the fat, it adds flavor.

Step 2

Add the garlic and cook another minute.

Step 3

Pour in the broth or water, beans and chopped tomatoes, and cook for 15 minutes.

Step 4

Remove a few scoops of the bean mixture and puree or mash, then return to the pot. (Or mash beans directly in pot with a potato masher).

Step 5

Add the chopped parsley and seasonings.

Step 6

Cook for about 15 more minutes at a brisk simmer. Cook pasta separately until al dente (slightly chewy).

Step 7

Serve in bowls topped with a drizzle of olive oil, shaved Parmesan cheese and a sprinkling of chopped fresh parsley. Add pasta to the bowl, then top with the soup.

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