Pasta Fagioli
Pasta Fagioli or Pasta e Fagioli is a classic Italian dish containing pasta and beans, this soup recipe goes well with a side of crusty bread. Substitute elbow macaroni if you are unable to find ditali pasta.
Ingredients
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1 cup chopped onion (1 large)
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3 ounces pancetta or bacon, chopped
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3 cloves garlic, thinly sliced
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1 tablespoon olive oil
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¾ cup dry red wine
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2 15 ounces cannellini beans (white kidney beans), rinsed and drained
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2 14.5 ounces chicken broth
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1 28 ounce crushed tomatoes
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1 teaspoon salt
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¼ teaspoon crushed red pepper
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1 ½ cups dried ditali pasta
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¼ cup snipped fresh basil
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1 tablespoon snipped fresh oregano
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Shaved Parmesan cheese (optional)
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Fresh oregano leaves (optional)
Directions
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In a 4-quart Dutch oven cook onion, pancetta, and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add wine, stirring to scrape up any crusty brown bits.
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Stir in beans, broth, tomatoes, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
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Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta, basil, and snipped oregano into bean mixture. If desired, garnish each serving with cheese and oregano leaves.