Pasta e Fagioli Tortellini Soup
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Pasta e Fagioli Tortellini Soup!
Pasta e Fagioli Soup (Image from Delallo.com)
3 tablespoons Extra Virgin Olive Oil
2 cloves garlic, smashed
2 slices of thick-cut pancetta, cubed
1 shallot, chopped
1 sprig fresh rosemary
1 (14-ounce) can Cannellini Beans, drained and rinsed
3 1/4 cups chicken broth
1 (8.8-ounce) package Three Cheese Tortellini
1/2 cup shaved Parmigiano
Salt, to taste
Pepper, to taste
In a large pot (3-quart), heat oil on medium-high setting. Once hot, add garlic and pancetta.
Cook until pancetta is just beginning to brown, about 5 minutes. Add shallot and cook until soft. Stir in rosemary, beans, broth and 1 cup of water.
Cover pot and bring to a boil. Once boiling, reduce to a simmer. Simmer for 10 minutes. Salt and pepper to taste.
Meanwhile, in large pot of salted water, cook pasta according to package instructions.
Add pasta to soup for serving. Garnish with Parmesan.
Recipe adapted from Delallo.com
Ricotta and Peas
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