Lombardo's Restaurant Pasta Fagioli Soup

Ingredients: 3 tablespoons olive oil 6 ounces chopped pancetta 10 ounces cannellini beans 10 ounces red kidney beans 16 ounces of peeled crushed tomatoes 1 medium red onion, chopped 3 stalks of celery, chopped 8 ounces Ditallini pasta Salt and pepper to taste Directions: In a soup pot, saute onions and pancetta in olive oil until the onions and bacon are translucent and a light golden color. Add celery, and continue sauteing for a couple of minutes. Add canned beans and crushed tomatoes, plus two cups of water and salt and pepper. Bring to a boil, then simmer for 45 minutes. Cook pasta separately, adding just before soup is served.

Back To Copy Cat Page