Rachael Ray Pasta Fagioli Soup Recipe
You see, I'm convinced that a warm bowl of pasta e fagioli brings you foodie comfort no matter the season.Rachael Ray's version is both hearty and easy to prepare, bringing together simple ingredients like pancetta and rosemary to create that rich and savory soup we all love.This soup is so adaptable - you can swap out pancetta for sausage if you're craving an extra kick.One key trick is to let the herbs simmer just long enough for the leaves to separate from their stems—this infuses the soup perfectly without overpowering it.
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 1/8 lb Pancetta chopped
- 1 can Cannellini Beans 15 oz.
- 1 can Tomatoes 28 oz.
- 2 cups Chicken Stock
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 sprigs Rosemary
- 1 cup Ditalini Pasta
- Salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped pancetta and allow it to brown for about 5 minutes, stirring occasionally.
- Add the chopped onion and minced garlic to the pot.
- Cook until the onion is soft, about 3-5 minutes.
- Stir to combine everything well.
- Pour in the tomatoes and chicken stock, followed by the rosemary sprigs.
- Bring the mixture to a rapid boil.
- Stir in the ditalini pasta and reduce the heat to medium.
- Cook for about 6-8 minutes or until the pasta is al dente.
- Add the cannellini beans and remove the rosemary sprigs before serving.
- Season with salt and pepper to taste and let the soup cool slightly before serving.
- Serve hot or at room temperature.