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Sunday, March 24, 2013

Pasta Fagioli

Another cold and rainy day. After running my 5k, I really wanted something warm and hearty to eat. Why not make a big pot of pasta?

Pasta Fagioli

3 cloves garlic, chopped
1 onion, chopped
4 oz. pancetta
2 cups uncooked pasta (your choice, I used medium shells)
2 cans kidney beans, drained and rinsed
4 cups chicken broth
olive oil
rosemary
thyme
black pepper
crushed red pepper flakes
3 bay leaves
crushed tomatoes (about 14 oz.)
parmesan cheese for topping (and some spinach leaves, if you like)
Also, a glass of Pinot Noir really brings it home



Give the bottom of a dutch oven a healthy swirl of olive oil over medium-low heat. Add the onion, garlic and pancetta. Cook until the onion is slightly tender.


Add the chicken stock, beans, herbs and spices and tomatoes. Bring to boil and then reduce heat to simmer for about 20 minutes with lid on. Next add the pasta and continue to cook about 10 minutes or so until pasta is done.



Serve with any toppings you like and enjoy!




This was my take on a recipe by Giada off foodnetwork.com

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