recipe

pasta e fagioli

cookingwtihcocktailrings.com

Soak the beans.

Soak cranberry bean in a medium bowl covered with water overnight.

1

Cook the pancetta.

Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.

2

Sauté vegetables.

Then add the carrot, celery and onion and sauté, stirring occasionally, until tender, about an additional 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.

3

Stir in liquids.

Add the tomatoes, chicken stock, 4 cups of water and bay leaves.

4

Add beans and simmer.

Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.

5

Add pasta.

Add the kale and pasta, stirring to combine and cook until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.

6

Serve.

Ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.

7