Pasta e Fagioli

By LeeBoruchow

So the problem here is that once you put the pasta in the soup, you cant really keep it for leftovers -- the pasta gets quite mushy which really ruins the whole day.

Ingredients

• 2 tablespoons pork fatback, slightly softened and mashed into a paste
• 2 tablespoons extra-virgin olive oil, plus 1/4 cup to drizzle
• 1 bunch Italian parsley finely chopped to yield 1/4 cup
• 1 medium Spanish onion, finely chopped
• 2 tablespoons tomato paste
• 2 quarts chicken stock
• 3 cups cooked borlotti beans
• 2 cups pieces of raw pasta left over from making tortellini or pappardelle
• Salt and pepper

Details

Servings 4

Preparation

Step 1

In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking. Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to10 minutes. Stir in the tomato paste and cook over medium heat 10 minutes. Add the chicken stock and the cooked beans and bring to a boil. Add the pasta pieces and cook 5 or 6 more minutes. Remove from heat and allow to rest 10 minutes. Divide among 6 serving bowls, drizzle with remaining oil and serve.