Pasta e Fagioli alla Veneta
(Pasta and Bean Soup Venetian Style)
Serves 8; Yields about 16 cups.
- 150 gm pancetta, cut into 1/4-dice
- 2 medium onions, finely chopped
- 2 medium cloves garlic, minced
- 1/2 tsp. dried rosemary
- 1 bay leaf
- 8 cups chicken stock
- 2 cans (19 oz) Barlotti or Cannellini beans drained and rinsed thoroughly
- 1 can San Marzano tomatoes with juice (break up tomatoes with hands)
- 2 medium carrots, peeled, halved lengthwise, and thinly sliced
- 2 medium celery ribs with leaves, thinly sliced crosswise
- Kosher salt and freshly ground black pepper
- 1 cup ditalini (or other small pasta) cooked al dente
- Rind from Parmigiano-Reggiano
- Grated or shaved Parmigiano-Reggiano for garnish
In a 6-quart (or larger) Dutch oven over medium heat, cook the pancetta, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, remove and transfer to a paper-towel-lined plate.
Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes.
Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute.
Add the chicken stock, Parmigiano-Reggiano rind, beans, tomatoes and their juices, carrots and celery. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.
Meanwhile, cook the pasta according to the package directions and drain.
Discard the bay leaf and add the pasta and cooked pancetta. Season to taste with salt, pepper.
Serve garnished with the Parmigiano-Reggiano.
You can store leftovers in the refrigerator for up to 4 days.
* For Gluten Free use a GF pasta