Pasta Fagioli

This recipe comes from: http://www.italianfoodforever.com/2012/01/pasta-e-fagioli/ I am posting it here because it is by far the closest thing I have ever made to my grandmother's famous pasta fagioli. Now, if you're the type of person who likes the variety that comes from Olive Garden, just know that this is very, VERY different. And it's delicious. And the best thing in the world to eat on a cold, snowy night.

My additions: My grandmother's secret: always add the celery LEAVES. Also, I didn't add the carrot. My grandmother never put carrots in her pasta fagioli. I also didn't add the pancetta or bacon. My grandmother would have used water, but I went with the chicken broth and loved it. Definitely use cannellini and ditalini. And do not over puree. Just enough to make the color change. I love this soup! Enjoy!



Ingredients:

3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes)
1 Quart Chicken Broth
2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried)
1 1/4 Cup Small Pasta (Tubettini or Ditalini)
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
To Serve:
Good Quality Olive Oil
Shaved Parmesan Cheese
Fresh Chopped Parsley
Directions:

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot.
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.