Mama’s Pasta Fagioli
Ingredients
- 3-4 Sprigs of Thyme
- Large Sprig of Rosemary
- 1 Bay Leaf (broken in half)
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter (salted)
- 1 Large Onion
- 3-4 ounces Pancetta (chopped to the size of a pea)
- 2 teaspoons Garlic (minced)
- 6 cups Chicken Broth
- 3 cups White Beans (cooked)
- 3/4 cups Ditalini Pasta (can use your choice)
- Locatelli Cheese (to taste)
Instructions
Wrap Thyme, Rosemary and broken Bay Leaf in cheesecloth - secure with twine
In a Large heavy saucepan - heat olive oil and butter (do not brown butter)
Add onion and pancetta - medium heat for 5 min
Add garlic - stir occasionally until onions are tender and translucent (about 3 min)
Add chicken broth, beans and sachet of herbs and bring to a boil
Decrease heat to medium and simmer for 15-20 minutes
Discard Sachet of Herbs
Remove 1 C of soup and beans (mostly beans but some soup) and puree until smooth
Put aside puree and add pasta to saucepan - increase heat to high medium for 8 minutes ( until pasta is tender yet firm)
Add puree to soup - stir and taste.