Pasta Fagioli Soup Recipe | Ferraro’s Restaurant

Ingredients

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

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