Pasta Fagioli Soup Recipe | Ferraro’S Restaurant

• 3 ounces diced pancetta (diced small)
• 10 cloves crushed garlic
• 1/2 head chopped escarole (chopped small)
• 10 basil leaves, sliced
• 14 ounces whole tomatoes
• 1 lb cannellini beans
• 1/2 lb pasta (tubbetti or ditalini) or 1/2 lb substitute if not available a small tubular pasta
• 4 ounces olive oil
• 1/2 teaspoon oregano
• 2 ounces salt
• 1 ounce black pepper
• 1 teaspoon red pepper flakes
• 1 quart chicken broth

1. Place olive oil and pancetta in pot.
2. Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole .
3. One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding.
4. Cook for 10 minutes.
5. Then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes.
6. Simmer for 30 minutes at medium flame.
7. In the meantime, cook your pasta "Ditalini" (or substitute) for 5 minutes.
8. Once pasta is cooked, strain and add to the pot with the beans. Let simmer for 2-3 minutes. Serve.

pancetta, garlic, basil, tomatoes, beans, pasta, olive oil, oregano, salt, black pepper, red pepper, chicken broth

Taken from www.food.com/recipe/pasta-fagioli-soup-recipe-ferraro-rsquo-s-restaurant-470165 (may not work)