Recipe: Minestrone with pancetta, fagioli and pasta
- 1 cup diced pancetta
- 1 cup diced white onions
- 1 cup diced carrots
- 1 cup diced fennel
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 28-oz can San Marzano whole tomatoes, with juices
- 2 cups chicken or vegetable stock
- ½ cup uncooked tubetti pasta
- 1 12-oz jar romano beans, rinsed
- ¼ cup torn fresh basil
- ¼ cup freshly grated Parmesan cheese
1 Chop the pancetta and the vegetables into ¾" cubes so that the minestrone is chunky and the vegetables all cook evenly.
2 Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook for 5 minutes, until just beginning to crisp.
3 Add the garlic, rosemary and vegetables and cook over low heat, stirring occasionally, for 15 to 20 minutes, until vegetables are softened and gently caramelized.
4 Chop the tomatoes, reserving their juices, and add tomatoes and juices into the pot along with 1 cup of water and the stock. Cook for 15 minutes over a gentle heat.
5 Add the pasta and the beans and cook for 10 minutes or until just al dente, stirring occasionally to prevent sticking.
6 To serve, ladle into bowls and garnish with the basil and grated Parmesan.
Serves 4 to 6