Minestra di Pasta e Fagioli

This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it easily at the deli counter of an Italian market or supermarket (often they'll give it to you for free). If you want to eat the prosciutto skin, cut it into strips; otherwise, leave it in one or two pieces so that you can discard it easily after the soup is cooked. Saltiness of prosciutto skin and parmigiano rinds will vary, so be sure to taste as you go.



by 2  people


add your rating
add a comment
Servings: 6 to 8
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    3   tablespoons 
    extra-virgin olive oil; more for drizzling
  • see savings
    On Sale
    1   pound 
    pork stew meat, cut in 1/2-inch dice
  • see savings
    On Sale
    1/4  pound 
    pancetta, cut into strips
  • see savings
    On Sale
    1/4  pound 
    prosciutto skin or skin from salt pork, whole or cut into strips (optional)
  • see savings
    On Sale
    1   
    large onion, chopped
  • see savings
    On Sale
    6   
    cloves garlic, chopped
  • see savings
    On Sale
    1   
    fennel bulb (about 3/4 pound), trimmed and diced
  • see savings
    On Sale
    1   
    rib celery, diced
  • see savings
    On Sale
    8 - 10   cups 
    homemade or low-salt canned chicken stock
  • see savings
    On Sale
    1 1/2  cups 
    dried white beans, such as cannellini (about 10 ounces)
  • see savings
    On Sale
    1   cup 
    cooked or canned chickpeas (about 1/2 pound)
  • see savings
    On Sale
    1   
    cinnamon stick
  • see savings
    On Sale
    1   
    bay leaf
  • see savings
    On Sale
    1   sprig 
    fresh rosemary
  • see savings
    On Sale
    1/4  pound 
    Parmigiano-Reggiano rinds (optional)
  • see savings
    On Sale
     
    Salt and freshly ground black pepper to taste
  • see savings
    On Sale
    1/4  pound 
    tubetti, ditali, or other short macaroni
  • see savings
    On Sale
     
    Freshly grated Parmigiano-Reggiano, for sprinkling

Directions
1.
In a large soup pot, heat the olive oil over medium-high heat and cook the pork, pancetta, and prosciutto skin until they turn color, about 5 minutes. Add the onion, garlic, fennel, and celery and cook until softened, 12 to 15 minutes, stirring occasionally. Add the chicken stock, white beans, chickpeas, cinnamon stick, bay leaf, rosemary, and Parmigiano rinds. Season with salt and pepper. Bring to a boil (about 10 minutes) and then reduce the heat to medium-low and cook until the white beans are soft, about 1-1/2 hours. Add the pasta and cook until al dente, 12 to 15 minutes, stirring. Discard the cinnamon stick, bay leaf, and rosemary sprig. Both the prosciutto skin and Parmigiano rinds can be eaten if you like. Serve immediately with a drizzle of olive oil and a sprinkle of Parmigiano.
Add Your Review
Related Video
Tuscan Pasta
 Articles
Springtime Pasta Fagioli Soup
... was craving a healthy and comforting dish and found the recipe for a classic Pasta Fagioli Soup. I passed... the dish a springtime feel. Click here to get our Pasta Fagioli Soup recipe I began by prepping all my.... Get the full recipe for Pasta Fagioli Soup here.... read more...
Mexican Corn Summer Pasta Salad
...Pasta salad is a summertime lunch staple for me. It's great to be able to load up on my daily dose... produce during this time of year, this Summer Pasta Salad with Grilled Vegetables will provide a vibrant... for eating outside. Click here for our summer pasta salad with grilled vegetables Another favorite summer... read more...
Minty Pasta Salad with Lamb: Quick, Easy, and Elegant
... subtle gaminess. This minty pasta salad with lamb fit all the criteria; plus, the prep time is short.... In this recipe, you can actually make the pasta salad the day before, because the fettuccine (or linguine, in our... more certain when I started plating. As I tossed the pasta salad its vibrant, minty aroma melded... read more...
how tos

shop our favorite products