Minestra di Pasta e Fagioli

Minestra di Pasta e Fagioli
Photo by Grey Crawford

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network