Recipe for Pasta Fagioli using pepperoni?

See the note on the bottom, you can add in your Pepperoni!!!

Pasta e Fagiole

3 Tablespoons of Olive Oil

2 Large Garlic Cloves, Minced

1 Large Carrot, Finely Chopped

2 Celery Stalks, Finely Chopped

1 Small Onion, Finely Chopped

6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or Canned Equivalent)

1 Quart Chicken Broth

2 (13oz) Tins Cannellini Beans (or Equivalent, Prepared From Dried)

1 Cup Small Pasta (Tubettini or Ditalini)

1/2 Cup Chopped Fresh Parsley

Salt & Pepper

Dash Of Red Pepper Flakes

To Serve:

Good Quality Olive Oil

Shaved Parmesan Cheese

Fresh Chopped Parsley

Heat the oil in a large heavy pot. Cook the onion, carrot, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 5 minutes. Remove a few scoops of the bean mixture and puree or mash. Return to the pot. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

Note: You can add a little chopped pancetta or diced prosciutto to this dish as well for a different taste. Just add the meat into the pot, when you are cooking the onions.

1 cup dry cannellini beans, soaked

2 tablespoons olive oil

1 onion, minced

1 stalk celery, chopped

1 carrot, minced

1 cup chopped pepperoni

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

4 cups beef stock

1 tablespoon chopped fresh thyme

1 bay leaf

1 pinch ground black pepper

2/3 cup seashell pasta

Drain the beans and set aside.

In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add pepperoni and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.

Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.

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