Pasta Fagioli Soup Recipe | Ferraro’s Restaurant

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 ounces diced pancetta (diced small)
• 10 cloves crushed garlic
• 1/2 head chopped escarole (chopped small)
• 10 basil leaves, sliced
• 14 ounces whole tomatoes
• 1 lb cannellini beans
• 1/2 lb pasta (tubbetti or ditalini) or 1/2 lb substitute if not available a small tubular pasta
• 4 ounces olive oil
• 1/2 teaspoon oregano
• 2 ounces salt
• 1 ounce black pepper
• 1 teaspoon red pepper flakes
• 1 quart chicken broth

Recipe

• 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 minutes.
• 5 then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes.
• 6 simmer for 30 minutes at medium flame.
• 7 in the meantime, cook your pasta “ditalini” (or substitute) for 5 minutes.
• 8 once pasta is cooked, strain and add to the pot with the beans. let simmer for 2-3 minutes. serve.