Minestra di Pasta e Fagioli

Minestra di Pasta e Fagioli
Photo by Grey Crawford


  • 8 to 10 cups homemade or low-salt canned chicken stock
  • 1-½ cups dried white beans, such as cannellini (about 10 oz.)
  • ¼ lb. tubetti, ditali, or other short macaroni
  • 3 Tbs. extra-virgin olive oil; more for drizzling
  • ¼ lb. Parmigiano-Reggiano rinds (optional)
  • Freshly grated Parmigiano-Reggiano, for sprinkling
  • 1 lb. pork stew meat, cut in ½-inch dice
  • + 11 more ingredients
    • ¼ lb. prosciutto skin or skin from salt pork, whole or cut into strips (optional)
    • Salt and freshly ground black pepper to taste
    • 1 large onion, chopped
    • 1 cup cooked or canned chickpeas (about ½ lb.)
    • 1 rib celery, diced
    • 6 cloves garlic, chopped
    • 1 sprig fresh rosemary
    • ¼ lb. pancetta, cut into strips
    • 1 bay leaf
    • 1 cinnamon stick
    • 1 fennel bulb (about ¾ lb.), trimmed and diced

In a large soup pot, heat the olive oil over medium-high heat and cook the pork, pancetta, and prosciutto skin until they turn color, about 5 minutes. Add the onion, garlic, fennel, and celery and cook until softened, 12 to 15 minutes, stirring occasionally. Add the chicken stock, white beans, ch...

View full recipe at Fine Cooking


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