Good Cooking since 1995
Pasta e Fagioli
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Recipe by: Chef John V.
2 cups dried white beans, sorted and picked over for foreign matter
Cook the beans in the chicken stock with the salt until just tender, about one hour. Render the Prosciutto with 1 tablespoon olive oil in a 4 quart heavy bottom pot. Add the onions, celery, carrots, garlic, and cook until soft over medium-low heat, 5-6 minutes. Add the potatoes, tomatoes, bay leaf, rosemary, black pepper and the cooked beans and stock. Simmer for twenty minutes, add the cooked pasta, taste for seasoning, and add more salt if needed. Remove the bay leaf and serve hot in bowls or cups, sprinkle with Parmesan, extra-virgin olive oil, and chopped parsley.
Oh yes, don't forget crusty Italian bread!