Pasta Fagioli!

The executive chef (EC) of my food blog sent me this recipe yesterday. He is a more advanced chef than myself, as he has some years on me, but he is a great contribution to this blog ;-) He's my dad... hee hee! And he is a phenominal chef!

So here is a fantastic winter recipe... Enjoy!!

Pasta Fagioli

2 tablespoons of olive oil

2 -3 pieces of Pancetta bacon cut into small pieces
2 cloves garlic
2 cans cannelloni beans
1 qt chicken stock
1 lb ditilini pasta (small tubes)
1 can crushed tomatoes
1 tablespoon Rosemary

1 teaspoon Thyme

1 tablespoon Basil
Salt and pepper to taste

Directions:

1. Add olive oil to medium high heat pan. Brown pancetta until crispy.

2. Add garlic and brown - be careful not to burn. If there is a bitter flavor you have burnt the garlic.

3. Rinse and drain beans. Add beans and herbs to pan. Coof for approximately 10 minutes or until beans are softened.

4. Remove 1 cup of beans and purree in a food processor.

5. Return bean purree to mix. Add tomoatoes and chicken stock and let boil.

6. When the soup has reached a boil, turn the burner to a low heat and let simmer for 30 mintues.

7. In a seperate pan, cook pasta per directions. Do not rinse!

8. Add cooked pasta to soup and stir.

9. Add fresh grated Parmesean cheese and Enjoy!

Mangia!!