It is soup season.
Which just so happens to be my favorite season!
This is my adaptation of one of Mikey’s favorite soups from a little cheese shop he grew up by. It is hearty and rich and the perfect addition to this fall weather.
You can substitute just about anything in this soup which makes it even better. I used pancetta, but you could use sausage, ground beef or turkey and add different shaped pasta or beans.
Hope you’re loving this sweater and boot weather just as much as we are here in the Midwest!
Recipe: Pasta e Fagioli
2 Tablespoons Olive Oil
1/3 Cup Pancetta, Chopped
1 Medium Onion, Chopped
1 Small Carrot, finely Chopped
2 Stalks Celery, Chopped
3-4 Large Cloves Garlic, dices
1 Bay Leaf
Salt and Pepper
1 Can Cannellini Beans, drained and rinsed
1 Quart Chicken Stock
2 Cups Water
1 Can Crushed Tomatoes
1/4 Cups Tomato Sauce
1 1/2 Cups Ditalini Pasta
1 Tablespoon Red Pepper Flakes
Minced Fresh Parsley
Heat a large pot over medium heat and add olive oil.
Add onion, celery and carrots to pot and let cook about 5 minutes. Add Garlic and panchetta to pan and let pancetta cook through.
Add the garlic and cook about 2 minutes.
Add salt and pepper and bay leaf to pan and place half the beans, plus chicken stock and water to pan.
Place other half of beans into food processor and process until smooth. Add to pan.
Add tomatoes and sauce to pan and let it come up to a rolling boil.
Cook pasta in a separate pot until al dente.
Reduce heat to a simmer and remove about 3 cups of soup and place in a food processor and mix until smooth, add back to pot and stir to combine soup.
Add parsley to soup and remove from heat.
Place into bowls and sprinkle with parsley and fresh grated parmesan.
(you can add all the beans at first and wait to blend them in the processor until everything but the pasta is added. Then take about 1/3 of soup and process until smooth. Then add the pasta.)