Pasta Fagioli Soup Recipe | Ferraro’S Restaurant - cooking recipe

Ingredients

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

Preparation

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