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Pasta e Fagioli

Pasta e Fagioli
3 votes, 4.33 avg. rating (84% score)
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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, diced
  • 1/2 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

Updated Monday, December 17th, 2007

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2 Responses to Pasta e Fagioli

  1. Anonymous December 29, 2007 at 11:05 am #

    Yum Yum Yum!
    If you haven’t already made this then you need to put it on your “to do” list.

  2. Barbara Kruzewski February 3, 2010 at 12:22 pm #

    One of my best soup recipes, serve this proudly to anyone!

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