Pasta e Fagioli translated from Italian means pasta and beans. Did you know that in Italy, Pasta e Fagioli is actually served thick. Not like the soup consistency you’ll find in Italian-American restaurants.
3 15oz cans of Cannellini Beans
¼ cup Extra Virgin Olive Oil
½ medium onion, chopped
2 garlic cloves, chopped
4 oz Pancetta or 4 slices of bacon, chopped
2 tsp minced fresh rosemary
3 cups of beef broth
3 cups of chicken broth
1 cup of Ciro Brand Italian crushed tomatoes with basil
1 ¾ cups of small pasta shells, uncooked
1 tsp kosher salt
Optional: crushed red pepper flakes
Optional: Parmesan cheese
Drain ONE can of beans, and set aside.
In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden. Once the onions are golden, add garlic and rosemary and saute for about five minutes.
Transfer sauteed ingredients to a food blender or food processor and add the two other cans of beans (liquid included). Note: if you want pieces of pancetta in your dish, only add half of the pancetta into the blender.
Puree until smooth. Add the pureed mixture back into the pot. Add the can of beans that you drained in the beginning. Add the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
Once boiling, add the pasta and cook until al dente. Stirring occasionally to prevent sticking.
When the pasta is cooked, remove the pot from the heat.
Taste, and add more salt if necessary.
Serve! Top with red pepper flakes and parmesan cheese, if you like.
Note: Up until you add the pasta, the consistency will be soup-y and thin. Once you add the pasta is when it becomes thicker!