This dish, Pasta E Faggiole, has been a long time favorite in the Italian community. Sure, it’s a peasant dish, but like all Italians know, there's nothing like a rustic meal to warm you up on a fall night.
Some people prefer this dish more tomato-based, others prefer it more soup-like. Bitchin’ Kitchen brings you the best of both worlds... tomato-based AND soup-like! How awesome is that?
Soup
Puree 1/3 cup of cannellini beans, set aside. Next, fry some bacon in a large pot over medium heat until crispy. Remove bacon from the pot, set aside, and reserve grease.
Add minced garlic and add to the bacon grease. Sauté for another 3 minutes until golden. Add diced onion, celery, and carrots. Sauté for 10 more minutes.
Now, throw in homemade chicken stock, sweet cherry tomatoes, the pureed cannellini beans, the rest of your whole beans, a big pinch of Greek oregano, the torn basil leaves, and a big pinch of rosemary. Stir well and simmer for 20 minutes on medium-low heat. Add salt and pepper to taste.
Pasta
In a big pot cook tubettini pasta in salted water until al dente. Drain.
Shkiaffing It Together
Add a ladleful of tubettini pasta to individual serving bowls, pour on the bean soup, and sprinkle with a big pinch of finely minced fresh parsley. Add in some crumbled bacon and mix. Top it off with lots of coarsely grated Pecorino Pepato cheese.
Now that is one hearty meal!
XO Nadia G