Oh, the weather outside is frightful......

Even though we aren't officially into Winter yet - some days a good bowl of Pasta e Fagioli is necessary and rewarding. Today we have beautiful sunny blue skies - but the wind will blow you to kingdom come. (Not kingdom.com). Perfect day for clothes to dry on the line, let it be said - let it be done.

Enjoy this recipe and let me know how you like it. I was lucky enough to have enjoyed it on a perfect Autumn day by the chefs themselves and plan to make it soon. I brought home pasta from Delallo's for this soup.

ZUPPA di PASTA e FAGIOLI

Mary Ann e Riccardo Roani

Ingredients:

4 16 oz cans Cannellini beans

1/2 small onion, finely chopped

2/3 C. olive oil

1/4 t. chopped garlic

1/4 t. oregano

1/2 t. dried basis (or 2 fresh leaves chopped)

pinch of tyme

1/2 T. chopped parlsey

1/2 T. black pepper

1/2 t. red pepper, crushed

1/4 lb pancetta - Italian bacon

1 stalk of celery, chopped

6 C. beef broth (or chicken, or half of each)

1 23 oz can of Italian tomatoes (Marzano or Cento)

3/4 - 1 lb of Ditalinia pasta (depending on how much pasta you want in the soup)

Cook onion on olive oil until translucent. Add garlic, herbs and all seasonings (being careful not to burn them). Stir in the pancetta and chopped celery - cook until pancetta begins to brown. Add tomatoes (break them up with your hands) and cook for 20 minutes. Add broth and bring entire mixture to a boil. Add beans and bring to another boil. Simmer for 30 minutes on low.

Boil the pasta (al dente) in a separate pot and add to the soup and serve with grated cheese of your choice.

Buon Appetito!

Ciao!