Pasta Con Fogioli

Print this Recipe

DVO Recipe Center
Serves: 4

3 tablespoons olive oil
2 stalks celery, finely chopped
1 yellow onion
1 1/4 pounds Pancetta, cut into chunks (Pancetta is an Italian bacon which is cured in salt, pepper, and mild spices)
3 10 1/2-ounce cans dark or light kidney beans
1/2 cup canned tomatoes, chopped
1 bay leaf
2 cups macaroni --Ditalina
Pinch crushed red pepper
2 garlic, chopped
4 cups water
Salt, pepper, basil, and oregano to taste
1 tablespoon dried parsley

Into a soup pot, place olive oil and chopped Pancetta; saute until golden brown. Add onion, celery, saute until translucent, then add garlic. Saute lightly; add 2 cups of water, beans and tomatoes, salt, pepper, oregano, parsley, crushed peppers and basil.

Simmer 1-1/2 hours. Add additional 2 cups of water before adding ditilina macaroni.

Cook till pasta is tender, but not overcooked. Add additional water if needed.