Pasta Fagioli featuring Sicilian

pasta fagioli sicilian seasoning spices victoria gourmet recipe

This is absolutely my favorite winter soup. The key to the great texture is the mashed cannellini beans.

Ingredients

2 tablespoons Sicilian Seasoning

4 ounces pancetta, minced

1 large onion, minced

4 cloves garlic, minced

2 large carrots, 1/2 inch diced

4 cups chicken broth

1 can (14 ounces) cannellini beans, drained and rinsed

1 can (14 ounces) cannellini beans, drained, rinsed and mashed

1 can (28 ounces) plum tomatoes, chopped

3/4 cup tubetti pasta, or other small pasta

Parmesan cheese for garnish, grated

Italian Parsley for garnish, coarsely chopped

Recipe Info

Difficulty Level:

Easy

Prep Time:

15 minutes

Cook Time:

43-45 minutes

Total Time:

57 minutes to 1 hour

Serving size:

6

Directions

1. In a large skillet over medium high heat sauté pancetta until crisp. Reserving the fat, remove the pancetta from the pan and place onto a paper towel lined plate. Set aside.

2. In the same skillet, sauté the onion, carrots, and garlic for 10 minutes in the reserved pancetta fat. Stir in the Sicilian.

3. In a large soup pot over medium high heat, combine the pancetta, onion mixture, chicken broth, whole and mashed cannellini beans, and tomatoes. Simmer uncovered for 15 minutes.

4. Add the pasta and cook 10-12 minutes or until just cooked. Salt and pepper to taste.

5. Serve with grated parmesan cheese and chopped parsley.

See Victoria's suggestions for gluten-free substitutions for this recipe here.