Today I tackled Pasta Fagioli. I think I am in love. I enjoy it while out but today I made it and I don't think I will ever enjoy it as much as my own.
I even managed to photo my cooking as I went along (a little secret, taking the flash off was amazing - even in my terribly lit kitchen. Mucho happiness).
Here's the recipe and some yummy photos...
Pasta Fagioli (adapted from Rachael Ray)
2 Tablespoons Extra Virgin Olive Oil
3 oz Pancetta
2 Sprigs Rosemary
1 Tablespoon Thyme (or 2 sprigs)
2 dried Bay leaves
1 medium onion chopped
1 carrot chopped
1 rib celery chopped
4 large cloves garlic
1 can cannellini beans
1 can red kidney beans
1 can crushed tomatoes (next time I may add more)
2 cups water
1 quart vegetable stock
1 1/2 cups dilatini
grated parm/reggiano cheese for table
crusty bread for "mopping"
The finished product, which was/is delicious.
Here it is in a favorite dish we received as a shower gift when we got engaged. I so love it. This soup just really seemed fitting for it.
Enjoy! Bon Appetit!