Fresh Pasta and Beans
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- ½ cup Pancetta (about 4 or 5 slices chopped)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (chopped)
- 2 sprigs fresh thyme (4 to 6-inch)
- 2 dried bay leaves
- 2 tsps dried Basil
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup canned, crushed Tomatoes
- 3 ½ cups vegetable stock (or chicken stock)
- 2 cups water
- 4 cups canned cannellini beans (drained and rinsed)
- 2 cups tubular Pasta (Ditalini or Rigatoni)
- freshly, shaved or grated Parmesan (for passing)
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Slotted spatula, 1 Lid
Preparation steps
1.
Heat olive oil and butter in a large saucepan over medium heat. Brown the pancetta lightly, add onion, garlic, thyme, bay leaves, basil, and season with salt and pepper. Saute until the onions are tender, about 3 minutes.
2.
Add the tomatoes, vegetable or chicken stock, water, and cannellini beans. Bring soup to a simmer and cook for about 10 minutes. Add the pasta; reduce heat and cook for about 8 minutes, or until the pasta is al dente.
3.
Remove herb stems and bay leaves from soup. Adjust seasoning, if necessary. Ladle soup into bowls and top with cheese. Serve.
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