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The Best Recipes Pasta e Fagioli ala Weeble

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Pasta e Fagioli ala Weeble

"As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!"

Ingredients :

  • 1 cup ditalini pasta
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 slices bacon, diced
  • 2 cloves garlic, minced
  • 1 quart chicken broth
  • 1 (15 ounce) can Romano beans, drained
  • 1/4 cup tomato paste
  • 1 pinch crushed dried chile pepper
  • 2 tablespoons chopped fresh parsley
  • salt and ground black pepper to taste
  • 4 teaspoons grated Romano cheese, or to taste

Instructions :

Prep : 15M Cook : 4M Ready in : 40M
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
  • Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
  • Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

Notes :

  • You can substitute pancetta for bacon and any type of small pasta will do for ditalini.
  • Romano or Roman beans are also called cranberry beans in some areas.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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