Pasta e Fagiole
| Prep Time: 10 min | Serves: 5 |
| Cooking Time: 30 min | Yield: 5 bowls of soup |
White pasta and bean soup
Ingredients
- 38 oz Cannellini Beans
- 4 slices Bacon
- 2 tbsp Olive Oil
- 1 cup Onions
- 2 tbsp Garlic
- 6 cups Chicken Stock
- 1 tbsp Parmesan Cheese
- 5 tbsp Parsley
- 6 oz DeCecco Elbows 81 Enriched Macaroni Product
Directions
1. Cook bacon over medium heat until bacon renders it's fat and becomes crisp.
2. Remove bacon and reserve for later.
3. Remove all but 2 table spoons of fat from the pot.
4. Sautee the chopped onions until translucent.
5. Clear a hot spot in the pot and add the garlic and saute for 1 minute.
6. Add the drained and rinsed cannellini beans. (Mash 1/4 of the beans into a paste before adding them to the pot.
7. Add the chicken stock and rind of parmesan cheese and simmer for 10 minutes.
8. Add the pasta and cook until tender.
9. Add a little extra chicken stock if the soup is too thick.