My first Pasta e Fagioli

KEVIN:  Hello everyone.  Last Friday, I decided to make a pot of soup.  I wanted something different. I usually make chicken soup using a Rotisserie chicken from the grocery store.  It is quick, easy, and tasty.  This time I wanted something different.  I received inspiration from an appetizer I ordered at Don Tommaso’s in Yorktown Heights.  Pasta e Fagioli, a meatless bean soup.  I used Cannellini beans and ditalini pasta. I also added about 4oz. of prosciutto, sliced into thin strips.  I added it when I added the tomato paste.    I highly suggest making this on a cold winter day.

Here is the basic recipe.

• 2 tablespoons pork fatback, slightly softened and mashed into a paste
• 2 tablespoons extra-virgin olive oil, plus 1/4 cup to drizzle
• 1 bunch Italian parsley finely chopped to yield 1/4 cup
• 1 medium Spanish onion, finely chopped
• 2 tablespoons tomato paste
• 2 quarts chicken stock, recipe follows
• 3 cups cooked borlotti beans, may substitute kidney or cannellini beans
• 2 cups pieces of raw pasta left over from making tortellini or pappardelle
• Salt and pepper

Directions

In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking. Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to10 minutes. Stir in the tomato paste and cook over medium heat 10 minutes. Add the chicken stock and the cooked beans and bring to a boil. Add the pasta pieces and cook 5 or 6 more minutes. Remove from heat and allow to rest 10 minutes. Divide among 6 serving bowls, drizzle with remaining oil and serve.
I left in the links so if you are unfamiliar with any terms, you can check it out.

Much thanks to my wife’s boss Lisa for giving us the Food Network recipe.  This is Mario Batali’s recipe, minus the homemade stock.  I used store-bought stock.  I would make my own if I had the time and patience.  But in our fast world, high quality pre-packaged stock will work in a pinch.
I suggest a loaf of crusty Italian bread to accompany this satisfying dish.
If you would like to see the original recipe it is located here.
 
AIMEE:  I don’t really eat anything with BEANS in it.  But to my pleasant surprise, I really enjoyed this!  The soup is hearty and delicious and as Kevin said, very satisfying on a cold day! 
 
Let us know if you make it and what edits you might make!