Pasta e Fagioli Soup

I love a nice bowl of hot soup on chilly days.  Not only does soup warm you up but it is a nice hearty meal for a light dinner or to go with your favorite sandwich at lunch.  This soup has a wonderful flavored broth loaded with beans,veggies and pasta.  Top it off with some grated Parmesan cheese and you have a great tasting bowl of soup.    This is a very easy  soup to make.  Start by browning the pancetta in some olive oil.  Next add the onion, salt, carrots, and celery.  Cook for about 10 minutes and then add the garlic and cook until fragrant.  Add the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning, bay leaf, Parmesan cheese rind, (if using), and crushed red pepper flakes.  Bring to a boil and cook for about 30 minutes. Add pasta and cook.  Ladle the soup into some bowls, top with grated Parmesan cheese and serve.

              
Pasta e Fagioli Soup
Ingredients:
2 tablespoons olive oil
4 ounces pancetta, chopped
1 cup finely chopped onion
1/2 cup finely chopped carrots
1 rib of celery, chopped
1 teaspoon salt
2 large cloves of garlic minced
1 1/2 quarts chicken broth 
1 (15- ounce) can tomato sauce
1 (15-ounce) can white kidney beans, rinsed and drained
1(15-ounce) can red kidney beans, rinsed and drained
1/2 teaspoon pepper
1 1/2 teaspoon Italian seasoning
1 bay leaf
Rind of Parmesan cheese - optional
Pinch of crushed red pepper flakes
1 cup dry  Ditalini pasta
Salt and pepper
Grated Parmesan cheese

Directions:
1. In a Dutch oven heat the oil and add the pancetta.
2. Brown the pancetta and then add the onion, carrots, celery, and salt.  Cook for 10 minutes.
3.  Add the celery and cook until fragrant.  Next place the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning bay leaf and rind of Parmesan cheese if using. Stir well, cover and bring to a boil.
4. Reduce heat and simmer for 30 minutes. Add the pasta and cook until pasta is cooked.
5. Remove the Parmesan cheese rind. Taste and season if  necessary and ladle soup into the bowls.  Top with grated Parmesan cheese.

Serves 8

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