PASTA E FAGIOLI

By lspadafina

Ingredients

• 1/4 lb. of salt pork (may use pancetta)
• 1 tbsp. olive oil
• 1 lg. yellow onion, chopped fine
• Pinch of salt & sugar
• 1 to 2 celery stalks, chopped fine
• 2 to 4 cloves garlic, minced
• 1 tbsp. minced shallot
• 1/2 c. dry white wine (optional)
• 1 to 2 c. plum tomatoes, chopped in food processor)
• 1 qt. chicken stock
• Salt & freshly ground pepper to taste and if you like a pinch of red pepper.
• 1/2 lb. small pasta
• 1 can cannellini beans (do not drain)
• freshly grated parmesan cheese to taste
• freshly chopped parsely to garnish

Preparation

Step 1

Cut the salt pork into 1/4 in. cubes. Add olive oil, salt pork and cook slowly until golden brown & crisp, stir occasionally. Remove salt pork & set aside.

Add onions, sugar, salt & cook over low heat until golden, about 10 mins. Add celery & cook for another 10 mins. Add garlic & shallots & cook a couple mins. more.. Add white wine and reduce to half. Add tomatoes & cook for 20 mins. Add chicken stock. Bring to a boil & lower to a simmer. Add beans just before serving.

Cook pasta with salt. Drain & reserve. Garnish with lots of freshly grated parmesan cheese & chopped parsely.

*Note: Have ready extra chicken stock or pasta water if soup is too thick & needs to be thinned.

ENJOY!!!