Pasta e Fagioli
When in Rome… This is for me, one of the dishes that represents Italy all over the world, and I learned how to make it when my girls were small. It’s a great balanced dish for small children, and definitely a favorite!!!
Ingredients:
1 slice of Prosciutto or Pancetta
1 Tbsp. Olive Oil
4 oz Yellow Onion Chopped
2 oz Celery Chopped
2 oz Carrot Chopped
1 ea Garlic clove Minced
1 Can (15 oz) Crushed Tomato
1 Can (13 oz) Borlotti Beans (Kidney or Pinto beans will work if you can’t find Borlotti)
3 C Vegetable Broth
1 Tsp Kosher Salt
½ tsp Black Pepper
8 oz Pasta Ditalini
Instruction:
1. Sautee onions, carrots, celery, garlic and prosciutto with a pinch of S&P in olive oil until onion is soft.
2. Add broth, tomatoes, beans and simmer for 15 min.
3. Bring to a boil, add pasta and cook high simmer until pasta is al dente. About 10 min, depending on the pasta.
Note: You can do step 1 and 2 ahead of time and step 3 right before serving.
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