I have written about my recycle/reuse policy when it comes to food before. If you are also this type of person—the type of person who freezes their Parmesan rinds and the leftover part of a tiny can of tomato paste—this will be a great recipe for you. Making Pasta e Fagioli will use up some of the stuff in your freezer, which will free up space to store ice cubes and ice cream. You know, the essentials.
Get a hunk of pancetta.
Get some garlic.
Chop it finely.
Get a carrot and some onions.
Do some more chopping.
Rinse and drain the beans.
Measure the crushed red pepper flakes.
Measure the rosemary too.
Tough work here: open a can of tomatoes.
Measure the chicken stock.
Get the Parmesan cheese rinds out of the freezer.
All that stuff is ready? Let’s start cooking.
Begin by cooking the pancetta in the olive oil over medium heat. After 5 minutes, add the chopped onions and carrot.
Then add the garlic and the dried rosemary.
Add the tomatoes.
And the beans plus Parmesan cheese rind.
Pasta is added to the pot (Yes! It’s a whatfoodimade™ action shot!).
After 10 – 15 minutes, the pasta is cooked and you are ready to eat.
Pasta e Fagioli.
I changed the order of the additions around a bit when I made this as well as adding pancetta, as you can see from the photos above.
Here’s the original recipe: http://www.marthastewart.com/326880/pasta-e-fagioli
Pasta e Fagioli
1 tablespoon extra-virgin olive oil
4 oz. pancetta, cubed
1 carrot, diced medium
2 onions, diced medium
2 garlic cloves, minced
Coarse salt and ground pepper
1 tsp. dried rosemary, chopped finely
1 can (28 ounces) diced tomatoes
2 1/2 cups chicken broth
1 Parmesan rind (optional), plus 1/4 cup shaved Parmesan for serving
1 cup small pasta, such as ditalini
1 can (15.5 ounces) cannellini beans, rinsed and drained
In a medium-sized heavy pot, heat oil over medium. Cook pancetta for 5 minutes, until it starts to render some of its fat. Add carrot and onions and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Add garlic and cook for 3 more minutes.
Add rosemary, tomatoes, broth, beans and Parmesan rind. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. To serve, remove rind and sprinkle with shaved Parmesan.