WHITE BEAN PASTA FAGIOLI SOUP RECIPE RECIPES

Steps:

• *To cook borlotti or white beans, soak overnight, then drain and place in a pot
• Cover with 3 inches of water and bring to a boil with halved onion and bay leaves
• Season water with salt, reduce heat to keep at a low rolling boil and cook until just tender, about 40 minutes
• Drain, but do not rinse
• Remove onion and bay
• Heat a soup pot over medium-high heat with EVOO and add pancetta
• Stir for about 2 minutes, then add fennel, onions, celery, rosemary, salt, pepper and bay leaves and soften 5 minutes
• Stir in garlic, add the rind, stock and 1 quart water and bring to a boil, then add the pasta and cook 5 minutes
• Add the beans, greens and nutmeg, cook 5 minutes more, then add juice of 1 lemon
• Serve in shallow bowls and top with cheese
• ? We also top with fruity EVOO, minced white onion and red pepper flakes
• Listicle: Rachael Ray 6-Quart Covered Stockpot

Steps:

• Heat olive oil in large stockpot over medium-high heat.
• Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
• Add broth and beans; heat to simmer.
• Stir in tomatoes, pasta, 2 tablespoons parsley, oregano, pepper and salt.
• Boil 10 to 12 minutes or until ditalini is tender, stirring occasionally.
• Stir in remaining parsley and ½ cup cheese.
• Serve with remaining cheese.