Tortellini Pasta e Fagioli
Tortellini Pasta e Fagioli is a hearty rendition of the traditional Italian soup, known for its "pasta and beans". It is so flavorful, yet easy to prepare.
white kidney beans
medium red onion
freshly chopped rosemary
whole peeled tomatoes
dried cheese tortellini
salt and pepper to taste
Drain and rinse cannellini beans, and set aside.
In a large pot, heat olive oil and add the chopped pancetta, and cook until lightly brown, about 5 minutes.
Once browned, remove from pot and onto a paper towel, using a slotted spoon, leave the fat in the pot. .
Add the prosciutto, and cook for a few minutes, until it starts to turn a light brown color, then add red onion and cook for 3-5 minutes, until it starts to soften.
Add celery and cook until it begins to soften, then add garlic, rosemary, oregano, and bay leaf. Let this simmer, stirring until golden.
Gently stir in broth. Add in the can of whole tomatoes, using your hands to squish and break down the tomatoes, to make them smashed. Add beans and pancetta.
Let it come a slow boil, then reduce heat to low. Cover with the lid ajar, and simmer. Occasionally come back and stir, letting it cook for 1 1/2 to 2 hours.
Prepare tortellini pasta per package directions, drain pasta, keeping 1 cup of the drained water. Add tortellini to the soup and then add the pasta water, stirring in gently.
Season with salt and pepper to taste, and top with parmesan cheese. Serve immediately and enjoy!
Recipe adapted from Carrabba’s Italian Grill Recipes from Around Our Family Table