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Babymoon Cafe Pasta e Fagioli
1 C. diced pancetta (see Note)
1 C. diced onion (about 2 medium onions)
3 C. chicken broth
1 C. dried kidney beans
1 C. great Northern beans
2 C. canned whole tomatoes, roughly chopped
1/2 t. crushed red pepper
2 T. chopped fresh rosemary
2 T. chopped fresh sage
salt and pepper to taste
In a large, heavy-bottomed pot over medium-high heat, saute pancetta and onions 7 to 10 minutes until browned, being careful not to burn onions.
Add chicken broth, kidney beans, great Northern beans, tomatoes and crushed red pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding liquid if necessary to keep beans covered, about 2 hours until beans are tender. About 15 minutes before serving, add rosemary and sage, and adjust seasoning with salt and pepper. Serve with a good quality grated Parmesan cheese and crusty bread.
Note: Pancetta is an Italian bacon, cured with salt and spices but not smoked. In a pinch, you may substitute bacon, but the flavor will be much smokier and sweeter. It's really worth finding pancetta for authentic flavor.
Makes 6 servings.
It is not necessary to presoak the beans for this recipe.
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