Warm up this winter and keep those resolutions to eat healthier with this family recipe from Bob Mariano, chairman, president and chief executive officer of Roundy’s, Inc. Get more ideas on how to eat hearty and healthy at the daily Garden Gourmet series during the Chicago Flower & Garden Show, presented by Mariano’s, from March 15 to 23, at Navy Pier.
Pasta e Fagiolir
Serves 6 to 8
3-4 oz pancetta (about 3 thick slices), chopped2 Tbsp olive oil, plus more for drizzling1 large onion, chopped2 carrots, chopped2 celery ribs, chopped4 garlic cloves, chopped2 15-oz cans cannellini beans2 sprigs fresh rosemary4 springs fresh thyme2 dried bay leaves1 14-oz can diced tomatoes, fire roasted if available6 cups chicken stockSalt and freshly ground pepper1 ½ cups ditaliniFreshly grated Parmigiano
Heat a large soup pot over medium heat coated with the olive oil. Add the pancetta and cook until it starts to crisp.
Add the onion, carrots and celery and cook until tender, about 7 minutes.
Add the garlic and cook for one more minute.
Add the beans, herbs, tomatoes and stock to the pot and raise the heat to high.
Bring the soup to a boil, then turn down to simmer for 30 minutes. At the same time, heat the oven to 375.
When ready to serve, add the pasta and cook until al dente. Adjust seasoning with salt and pepper. Remove the herb stems and bay leaves.
Ladle soup into bowls, sprinkle with cheese and drizzle with olive oil.
Serve with a slice of toasted bread.
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