Wednesday, December 9, 2009

pasta e fagioli


4 oz. bacon (4 slices), chopped medium
1 onion
4-6 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans cannellini beans, rinsed
3.5 cups low-sodium chicken broth
2.5 cups water
8 oz. small-shaped pasta (I like orzo, but you could also use ditalini)
1 cup freshly grated Parmesan cheese
olive oil


1. Cook bacon in large Dutch oven over medium heat until crisp, about 8 minutes. Stir in onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in tomatoes with their juice, beans, broth, water, and 1 tsp. salt. Bring to a simmer and cook for 10 minutes.
2. Stir in pasta and cook until just slightly underdone. Off the heat, season with salt and pepper to taste. Sprinkle individual bowls with grated cheese and a drizzle of olive oil.

*from America's Test Kitchen

1 comment:

  1. this was soooo good! joe liked it, too! i might use less red pepper next time and maybe add some spinach. :)