Tuesday, October 2, 2012

Pasta Fagiole

This has got to be my new favorite soup! I tried this out last week because it was cold and rainy. Mr Reilly was working at the Durham Fair so I figured he could use something to warm him up when he got home. Unfortunately, I made this for lunch and he didn't get home until late at night, so there was no more left over! This was the first time I've tried making pasta fagiole, and I'll definitely never be able to eat canned again! Here's the recipe:
15-oz can cannellini beans
2 T. olive oil
3 slices bacon, coarsely chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
3 14-1/2 oz. cans chicken broth
15-oz can kidney beans, drained and rinsed
16-oz pkg. small shell pasta, uncooked and divided (I used ditalini for this recipe)
salt and pepper to taste
garnish: 6 T. grated parmesan cheese
Mash undrained cannellini beans with a fork and set aside. In a saucepan, heat oil over medium heat; add bacon, celery, carrots, onion and garlic. Cook for 7 to 10 minutes, stirring occasionally, until bacon is crisp and vegetables are softened. Add broth, cannellini beans and kidney beans; bring to a boil over high heat. Measure out one cup pasta, reserving the rest for another recipe. Stir pasta into soup. Reduce heat to medium. Cook, uncovered, for 6 to 8 minutes, stirring frequently, until pasta is tender. Add salt and pepper; top each serving with a tablespoon of cheese. Makes 6 servings.
Source: Gooseberry Patch - Dinner on a Dime

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