Pasta e Fagioli

It has been a while since we had Pasta e Fagioli for dinner, but tonight felt like the right time to bring it back to the table. We followed a recipe from New York Times Cooking, and I have to say—it was perfect.

The seasonings were spot on, creating that deep, comforting flavor that defines this dish. As I was eating, I couldn't help but think of my father. He really appreciated a well-made bowl of Pasta e Fagioli, and I truly think he would have loved this version.

I scaled the recipe back by half for the two of us, which ended up being just the right amount. We even managed to save enough leftovers for one very lucky lunch tomorrow!

Ingredients-

• 2 ounces diced pancetta

• 4 cups chicken broth

• 1 (28-ounce) can whole, peeled tomatoes

• 8 ounces short pasta, such as elbows or ditalini

• ¼ teaspoon Italian seasoning or dried oregano

• Salt and black pepper

• 2 (15-ounce) cans cannellini or pinto beans

• 1 teaspoon red wine vinegar

• Grated Parmesan and chopped parsley (optional), for serving 

Method-

1. In a large Dutch oven or pot, heat the bacon and garlic over medium-high. 

2. Stir occasionally until golden and crisp, 3 to 6 minutes. 

3. Reduce the heat if the bottom of the pot is getting too dark.

4. Add the broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. 

5. Bring to a boil over high. 

6. Meanwhile, drain and rinse the beans and add those in, too.

7.  Reduce to a lively simmer over medium-high and cook until the pasta is al dente, 7 to 9 minutes. 

8. Stir often, scraping the bottom of the pot to keep the pasta from sticking and mashing some of the tomatoes and beans against the side of the pot.

9. Off the heat, stir in the vinegar. 

10. Season to taste with salt and pepper. 

11. Divide among bowls, then top with Parmesan and chopped parsley, if using.