Pasta Fagioli

A Verrilli-family staple recipe!

I grew up eating this part-soup part-pasta dish and it is one of my ultimate comfort meals that I could eat on a weekly basis. This is the recipe I was handed down from my dad… I love to serve mine with some buttered bread and a hearty helping of parmesan cheese sprinkled on top. Hope you enjoy!

Ingredients:

2 tbsp olive oil

4-6 oz pancetta 1/4” sliced and diced

2 carrot

2 celery

1 large clove garlic

8oz can tomato sauce or 15oz cherry tomatoes crushed

1 can cannelloni beans

1 can garbanzo beans (chick peas)

2 cups water

1 cup ditali or elbow pasta

1 cup grated Parmesan cheese

salt

chili pepper (optional)

Recipe:

In 5-qt soup kettle or deep fry pan heat olive oil over med heat. Add chopped pancetta and cook until crisp. Add mixture of carrot, celery and garlic. Cook for 10 minutes. Add tomatoes. Cook until vegetables are softened - about 10 more minutes.

Add beans and water, bring soup to a gentle simmer. Add the pasta. Cook for 10 minutes stirring occasionally. Season with salt and chili pepper to taste.

Sprinkle with parmesan cheese.

Serve immediately.