It’s a rare occasion that I post a recipe on here that isn’t a dessert or sweet. That’s not because I don’t love to cook, it’s because I normally cook when I’m hungry and there is never any time for pictures haha. Baking is a lot easier to document because you make things in large batches so you can eat a few first! In any case, I had to make my tummy wait and share this Pasta e Fagioli recipe with you. Unfortunately I cannot take credit for it, my sister and brother-in-law introduced me this recipe while I was visiting them in Cleveland and I instantly fell in love. Every time I visit it gets added to the list of food items to be consumed (yes, we make one of those every trip). It is adapted from Rachel Ray’s Pasta e Fagioli recipe and it’s to die for.

I have been cooking it at least once a week because it’s super simple to make and it’s so filling and delicious. Pasta e Fagioli is made in one pot and uses ingredients that you probably already have in your pantry! It actually started as a peasants dish because it was so inexpensive to make. It may be cheap and easy to make, but it tastes like a million bucks! To warm you up even more try some of my maple bourbon apple cider for dessert!

Pasta e Fagioli recipe

Ingredients:
2 tablespoons extra-virgin olive oil
1/8 pound pancetta, chopped
1 large fresh bay leaf
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Salt and pepper, to taste
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce
2 cups water
1 quart chicken stock
1 1/2 cups ditalini pasta

Instructions:
Heat a large pot, (I used a Staub Dutch Oven) over medium high heat and add oil and pancetta. Brown the pancetta bits slightly. Then add the bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring the soup to a boil then add pasta. Reduce heat to medium, stirring occasionally cook 6 to 8 minutes. Remove bay leaf from soup and move pot from the hot stove. Let soup cool for a few minutes before serving. Serve in bowls and sprinkle with grated parmesan. Serve with rolls of bread if desired.

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