Thursday, September 30, 2010

Chef Chuck's Pasta and Beans


Pasta e Fagioli is a famous dish in Italy, probably because beans are extremely popular. There are so many varieties in making this recipe, depending on the region. I suggest using a high quality olive oil, and select a short pasta that is comparable to the size of the beans. A wonderful and hearty meal that takes little time to prepare.

Pasta and Beans 
1 onion, rough chopped
1 carrot, rough chopped
2 celery, rough chopped
2 slices pancetta, 1/4 inch thick, chopped
1/2 cup extra virgin olive oil
2 garlic cloves, whole
1-14oz. can diced tomatoes
4 cups organic vegetable broth
1 tablespoon red wine vinegar
2 cans kidney beans, drained
8 ounces ditalina pasta
salt and pepper to taste
parmigiano cheese, grated

Chop onion, carrot and celery then place in a food processor, chop, then add pancetta and chop till fine. In a large pot add onion mixture then pour olive oil in slowly, add whole garlic and cook on medium heat for 20 minutes. Add tomatoes, broth, red wine vinegar, and simmer an additional 10 minutes. Cook pasta only 3 minutes and drain add to pot along with the beans, cook 4 more minutes. Season with salt and pepper and serve with grated parmigiana cheese. Can substitute pancetta with bacon.



4 comments:

  1. I love this recipe and it holds sweet memories for me. As sick as my Irish grandfather was at his last years, he would drive and get my grandmother all of the ingredients to make this soup as it was his favorite. Thank you for sharing your own recipe.

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  2. Hi Bridgett, I am glad it does, that's good stuff! Thank you for sharing:)

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  3. You know how much I adore these dishes, Chuck !!! So good for the cool Parisian weather !!! with a glass of red wine, of course!
    Thanks!!!

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  4. Hi Cristina! Yes good for the cool weather! Glad you like. Thank you:)

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