Minestra di Pasta e Fagioli

Minestra di Pasta e Fagioli
Photo by Grey Crawford

Ingredients

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

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