Pasta and Beans Pasta e Fagioli

My “sister’, Georgine, had her birthday lunch yesterday.Every year I have asked her what she wanted and she would tell me the story. When her Mom was in the nursing home, they would go our once in a while to Olive Garden, where they would order Pasta e Fagioi, a glass of wine and a salad.

So to honor my sister’s request, I cook up a pot of pasta and beans and they are actually very good.

Here’s the recipe:

2 tablespoons of extra virgin olive oil
2 slices pancetta, chopped
2 sprigs rosemary left in tact
1 4′-6′ sprig thyme with several sprigs left on it
1 fresh or 2 dried bay leaves
1 medium onion finely chopped
1 small carrot chopped
1 rib celery finely chopped
4 large garlic cloves, chopped
coarse salt and pepper
2 (15 oz) cannellini beans
1 can tomato sauce or can crushed tomatoes
2 cups water
1 quart chicken stock
grated Parmigano/reggiano cheese for the table.
Crust Italian bread for mopping

put oil in the pan and heat it. Add diced pancetta to brown it,and add herbs and stems and chopped veggies-throughly season them, Add beans,tomato sauce,water and stock to pot..Bring soup to rapid boil. At that time I add ditalini pasta.Reduce heat and put to simmer, stirring 6-8 minutes,

Feed four generously,,,,we had a little left over for lunch.


Honest, the leftover container doesn’t do it justice….it is good on a chilly day!


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Sixty two year old married female, care-giving, loving former government employee who is writing to try to keep her sanity.

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