Pasta e Fagioli

I made a huge pot of homemade chicken stock today using several chicken quarters. I used some for this soup, and froze the remainder.

The kidney beans were cooked with chopped bacon for another great layer of flavor.

olive oil
1 T butter
1/2 onion, minced
3 oz lean or center cut bacon, chopped
2 cloves garlic, minced
1/2 t dried thyme
1/4 t dried rosemary
1 bay leaf
pinch hot pepper flakes
4 cups chicken stock or broth
1 1/2 cups cooked kidney beans
hot cooked pasta (I used gemelli)
freshly grated Parmesan
olive oil for drizzling (optional)

Heat olive oil and butter in a Dutch oven over medium heat. Add the onion and saute about 5 minutes. Stir in bacon and garlic and cook another 5 minutes. Stir in herbs and spice.

Increase heat to high; stir in broth and beans. Bring to a boil; reduce heat to medium low and cover. Simmer 20 minutes or til flavors combine. Remove bay leaf.

http://media-files.gather.com/images/d421/d462/d745/d224/d96/f3/full.jpgI served the soup over the pasta with Parmesan and a drizzle of oil alongside a buttered hunk of olive bread.
















Adapted from Giada's cookbook

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