d Pasta Fazool | MamaMancini's Original Family Recipe

Pasta Fazool

pasta_fazool_1After posting the last soup I got some requests for Pasta Fagioli. I have a few recipes for this dish and this one has escarole added. Pasta “fazool” is a old dish that is basically made with ingredients that were pretty basic and very inexpensive. Typical Italian Peasant food that of course is insanely delicious!

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 small head of escarole washed and chopped
  • 1 cup chopped onion
  • 1/4 cup of pancetta cut into small pieces or 4- slices of bacon cut into spall pieces.
  • 6 cloves garlic sliced
  • 2 can of Cannellini beans drain the liquid and rinse them.
  • 1 qt Chicken Broth
  • 1 qt water Salt and pepper to taste
  • 1 28 ounce can of whole Italian plum tomatoes crushed by hand with all the juice
  • 1/2 pound datalini pasta
  • 1/4 cup grated Pecorino Romano cheese

Directions:

  1. In a large soup pot add the olive oil and once hot add the pancetta and brown for 2 minutes.
  2. Now add the onion and garlic and sauté for 2-3 minutes but make sure to not burn the garlic.
  3. Now add the stock and water and the tomatoes with all the juices, salt and pepper to taste and bring to a boil.
  4. Cover and cook on a medium boil for 30 minutes.
  5. Now add the beans and the escarole and cook uncovered for 10 minutes. Add the pasta (if you want you can add more then 1/2 lb) and cook until pasta is done.
  6. Remove from heat, now my grandmother would now add the 1/4 cup of Romano cheese and stir into the soups that’s what she did so I do. I serve this right away with a nice drizzle of the extra virgin olive oil and more grated cheese on the side. Of course a crusty Italian bread.

-Daniel Mancini

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