Pasta e Fagioli (Bean Soup with Pasta)

in Holidays,Lunch & Dinner,Think Thrifty,Veggies

Ingredients:

  • 2 cans cannellini beans
  • 1/2-1 cup white wine
  • 1 medium onion diced
  • 2 garlic cloves, minced
  • 4 slices of pancetta, diced
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1-2 T ghee or extra virgin olive oil
  • 1/2 cup chopped tomatoes (canned is ok)
  • 1 tsp oregano
  • 2 tsp parsley
  • 1 tsp rosemary
  • 1/8 tsp red pepper flakes
  • 4 cups chicken or vegetable stock
  • 1 cup dry orzo, cooked al dente (could use gluten free, whole grain and any short shaped pasta you like)
  • 1/2 cup grated parmesan (optional)

Here’s How:

  1. Drain and rinse beans and place 1 can in a food processor and puree with 1/2-1 cup white wine.
  2. Heat stock and simmer.
  3. Saute onion until translucent, add garlic, pancetta and spices and cook until slightly browned. Set aside.
  4. Saute celery for 5 minutes, add carrots for another 7 minutes or until both are done.
  5. Add onion mixture and veggies to soup and then add crushed tomatoes.
  6. Add puree to soup, stir, add cooked pasta, season with salt and fresh ground pepper.
  7. Simmer for 15 minutes and serve.
  8. Top with grated parmesan if desired.