Pasta e Fagioli
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Total Time: 40
Yield: 8 servings
This recipe comes from my dear friend Anthony Giglio, who's a bit of a Renaissance man, with an encyclopedic knowledge of wine, the storytelling abilities of a bard, and the generosity of a saint. It's a hearty dish, a favorite of his Neapolitan grandmothers, who made this cucina p
Ingredients:
1/2 medium red onion, diced1/2 cup extra-virgin olive oil, plus extra for drizzling
1 carrot, diced
1 rib celery, diced
4 pork spare ribs
1 cup crushed plum tomatoes, peeled and seeded
2 8-ounce cans cranberry or red kidney beans, drained and rinsed
4 cups low-sodium beef broth
Kosher or sea salt and freshly ground black pepper
1/2 pound tubettini or small-shells pasta
1 tablespoon unsalted butter
2 tablespoons grated Parmigiano-
Reggiano cheese, plus extra for garnish
Instructions:
In a large soup pot or saucepot over medium-high heat, saut
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Yum Yum Yum!
If you haven’t already made this then you need to put it on your “to do” list.
One of my best soup recipes, serve this proudly to anyone!