Pasta e Fagioli Soup with Crostini
By Loretta Paganini
3 Tbsp. olive oil
1/8 lb. pancetta, chopped small dice
4 cloves garlic, minced
1 onion, chopped small dice
Salt and pepper
1 cup tomato sauce
2 qt. stock
2 cans cannellini beans, drained & rinsed
1/4 cup fresh Italian parsley, chopped
1 cup pastina pasta, cooked
1/4 cup parmesan cheese, grated
Heat oil in a large saucepan. Brown pancetta first, and then add garlic and onion and cook until soft. Season with salt and pepper.
Stir in tomato sauce and stock. Cook for 10 minutes. Process 1 can of the cannellini beans in the food processor. Add whole beans and pureed beans and parsley. Cook for 20 minutes.
In a separate pot, cook 1 cup of pastina pasta until it is al dente. Drain and reserve.
Serve with pastina, crostini and parmesan cheese.