Pasta Fagioli Soup Recipe | Ferraro’s Restaurant

Ingredients

  • 14 ounces
  • 1 teaspoon
  • 1 teaspoon
  • 1 ounce
  • 1 ounce
  • 2 ounces
  • substitute if not available a small tubular
  • + 38 more ingredients
    • cloves crushed
    • 1 lb
    • 1 lb
    • 14 ounces
    • 10
    • 10
    • 10
    • 1 quart
    • 1 quart
    • 2 ounces
    • ½ teaspoon
    • ½ teaspoon
    • 4 ounces
    • 4 ounces
    • pasta
    • ½ lb
    • cloves crushed
    • 10
    • red pepper flakes
    • black pepper
    • black pepper
    • cannellini beans
    • cannellini beans
    • whole tomatoes
    • whole tomatoes
    • basil leaves, sliced
    • basil leaves, sliced
    • garlic
    • garlic
    • chicken broth
    • salt
    • oregano
    • oregano
    • olive oil
    • olive oil
    • chicken broth
    • red pepper flakes
    • salt

1 Place olive oil and pancetta in pot. 2 Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole . 3 One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding. 4 Cook for 10 m...

View full recipe at SpringPad

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