Pasta e Fagioli (Pasta Fazool)

Rachael’s hearty Italian-American bean-and-pasta soup, rich with pancetta, rosemary, and Parmigiano rind.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/4 lb pancetta, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, chopped
• 2 sprigs fresh rosemary, leaves chopped
• 1 (15 oz) can cannellini beans, drained
• 1 (14.5 oz) can diced tomatoes
• 1 Parmigiano-Reggiano rind (optional)
• 6 cups chicken stock
• 1 cup ditalini or small shells
• Salt and freshly ground black pepper, to taste
• Grated Parmigiano-Reggiano, for serving

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the pancetta and cook until crisp, 3 minutes.
2. Add the onion, carrots, celery, garlic, and rosemary and cook until softened, 6 to 7 minutes.
3. Stir in the beans, diced tomatoes, Parmigiano rind, and chicken stock. Bring to a boil.
4. Add the pasta and cook until al dente, about 8 minutes, stirring so it doesn’t stick.
5. Discard the rind, season with salt and pepper, and serve drizzled with olive oil and plenty of grated cheese.

Notes

Based on Rachael Ray’s pasta e fagioli.