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Quick & Easy Pasta e Fagioli

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Blender
  • Twine
  • Cheesecloth (optional)

Ingredients
  

  • A few sprigs fresh thyme
  • 1 sprig fresh rosemary large
  • 1 bay leaf
  • olive oil
  • 1 tbsp salted butter
  • 1 sweet onion medium, chopped
  • 1/2 cup cubed pancetta
  • 2 cloves of garlic minced
  • 8 cups chicken stock
  • 3 cans cannellini beans drained and rinsed
  • 1 cup any short pasta uncooked
  • freshly ground black pepper
  • pinch red pepper flakes
  • grated parmigiano for serving

Instructions
 

  • Tie the thyme, rosemary, and bay leaf together in a piece of cheesecloth, secure with some cooking twine.
  • Heat olive oil and butter in a heavy-bottom pot, over medium heat.
  • Add in the onion, pancetta, and garlic and saut. until the onion is translucent and soft.
  • Add the broth, beans, and herbs. Cover and bring to a boil over high heat.
  • Once boiling, lower the heat to medium and simmer until the mixture is all softened and tender, about 10 minutes.
  • Discard the herbs in the cheesecloth and take out 2 cups of the mixture from the pot, setting it aside.
  • Using a hand blender directly into the pot, or carefully using a blender, pur.e the rest of the mixture, allowing it to thicken.
  • Return everything, including the remaining two cups of the mixture into the pot.
  • Bring the whole back to a simmer, adding in the pasta and cook according to the package intructions.
  • Season to taste with salt, fresh cracked black pepper, and red pepper flakes.
  • Serve with grated parmigiano cheese.

Notes

  • If you are reheating this the next day, add in some broth to loosen and rehydrate.
  • If you don't have a cheesecloth, simply tie the sprigs together with some kitchen twine. 
Keyword Pasta