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Nancy's Kitchen - Tried and Tested Recipes
Pasta e Fagioli













Hello again everyone
The pasta e fagioli that Artemis sent in reminded me of a recipe my father had given me several years ago, from an Italian restaurant here in the Albany area. I've always made this with salt pork, though I think it might be better (and more Italian) if using pancetta as in Artemis' recipe. This is a delicious and filling soup and always good for a winter day. Some nice fresh crusty Italian bread and some dry red wine will make it even better.

Pasta e Fagioli

2 tbsp olive oil
1 medium onion, finely diced
1 clove garlic, minced fine (can use more)
2 slices salt pork (lean) finely diced* (or pancetta)
1 16-oz can Great Northern beans
1 large can plum tomatoes in juice (cut up or diced)
1 cup Romano cheese, freshly grated
1 14 oz can chicken stock (low salt)
1 tbsp fresh parsley, chopped
1/4 tsp oregano
Salt, pepper and crushed red pepper to taste
1 cup cooked Ditallini pasta (½ cup uncooked)

Sauté oil, garlic, salt pork and onion on medium flame until lightly browned. Add chicken stock, and tomatoes and juice; bring to a boil. Lower heat to a simmer. While simmering add beans, cheese and spices. Simmer another three to four minutes. Add cooked pasta and serve.

*NOTES: If using salt pork rinse with boiling water to remove some of the salt.

PS. A thanks to Artemis for the recipes she sent during the holidays for the Greek cookies (my co-workers and I loved them). And again for her updates during the storm back in Oct-Nov. We don't hear too much about it on the news these days and I'm sure there are some whose lives have not yet returned to normal.
Jerry (Upstate NY)

http://www.nancyskitchen.com 


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