Back to Basics - Pasta Fagioli

After a last evening in Asia dining on Peking Duck (yes that is the unfortunate creature in the picture) carved at the table with its head right there by my elbow, some sort of crustacean I couldn't pronounce even after repeated questioning, a pickled pig's ear, a whole bass with the head and other things still attached, nary a vegetable in sight, we are home and jet lagged and ready for a simple dinner, preferably with no strange animal or fish body parts included.  So I immediately go for my tried and true pasta fagioli recipe.  (Click here to check pronunciation for pasta fagioli.)

I have made this pasta soup any number of times and it always hits the spot.  It is easy, fast and flavorful and I usually have everything I need in the refrigerator, pantry and garden.  The fresh rosemary, parsley and sage are very important!

Pasta Fagioli
Serves 4 to 6

Ingredients:

2 cups cannellini beans

3 oz. diced pancetta

1/4 pd. any small pasta (if you use spaghetti break up in small pieces)

1 stalk celery, 1 small carrot, 1 small onion, 4 cloves garlic, all finely chopped

3 fresh sage leaves, a few sprigs of rosemary and parsley, all finely chopped

4 1/2 cups water

Parmesan cheese

Olive oil

Salt and pepper

1. Heat olive oil and saute garlic, onion, carrot, celery and pancetta for 5 minutes.
2. Add sage and rosemary and parsley and saute 1 minute.
3. Add beans and cook a few minutes.  Mash 1/4 of the beans with back of large fork or potato masher, add cup of water.
4. Add pasta and stir 1 minute.
5. Add remaining water and boil 15  minutes allowing water to reduce to thick consistency.
6. Let rest 10 minutes and serve with Parmesan and drizzle of oil.