Pasta Fazool
After 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:
- In a large soup pot add the olive oil and once hot add the pancetta and brown for 2 minutes.
- Now add the onion and garlic and sauté for 2-3 minutes but make sure to not burn the garlic.
- Now add the stock and water and the tomatoes with all the juices, salt and pepper to taste and bring to a boil.
- Cover and cook on a medium boil for 30 minutes.
- 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.
- 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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