Make this Tasty Italian Soup at Home
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 Fagioli
Serves 6 to 8
3-4 oz pancetta (about 3 thick slices), chopped
2 Tbsp olive oil, plus more for drizzling
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
2 15-oz cans cannellini beans
2 sprigs fresh rosemary
4 springs fresh thyme
2 dried bay leaves
1 14-oz can diced tomatoes, fire roasted if available
6 cups chicken stock
Salt and freshly ground pepper
1 ½ cups ditalini
Freshly 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.