Tuesday, March 23, 2010

Pasta E Fagioli

Warm up your day with this hearty soup.

Pasta e Fagioli

From Italy with love!

1 lb ground beef
1 tsp onion powder
½ tsp garlic powder
1 bacon strip or pancetta chopped
Half onion chopped
1 carrot diced
1 stalk celery diced
1 clove garlic minced
1 can kidney beans, drained
1 can navy beans, drained
2 tbs olive oil
2 leaf chopped fresh sage
1 tsp chopped fresh rosemary
4 sprigs parsley
2 14 oz cans of chicken broth
½ can tomato paste
2 small cans tomato sauce
1/8 tsp Madagascar vanilla extract (to cut the acidity of the tomato)
Salt and pepper to taste
4 tbs dried Ditalini pasta
1 tbs parmesan cheese

Heat oil in a deep pot and cook the bacon or pancetta until crisp. Remove from heat and set aside.

Add the meat and season with onion powder, garlic powder, salt and pepper. Cook until brown. Remove from heat and set aside. Add onion, carrot, celery, parsley, rosemary sage, and garlic; sauté until onion is translucent. Mix tomato sauce with vanilla extract and add it to the pan. Add tomato paste and cook at medium heat for about 15 minutes. Add meat, 1 ½ cans chicken broth, and beans. When it is boiling, add pasta and re-season if necessary. Cook for about 10 minutes until pasta is cooked and serve immediately.

Garnish with parmesan cheese and crispy bacon.

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