Pasta e Fagioli

By Mark Campbell

Pasta e Fagioli (The amounts here are just kind of guesses, but its better if you kind of improvise and do it how you want anyways)

To start fry diced onions, carrots, garlic, celery, and parsley, as if you were going to make a ragu' (in olive oil of course)

Next throw in about 2-3 cans of beans (I used black eyed peas here in the states (Don't use kidneys, but garbanzos should work as well)) and let them cook down on medium to medium high heat. You can add water too, because you want it to be soupy...and let the beans "disfare." (Disfare means to like come apart or undo themselves)

Add various spices...rosemary, basil, salt, and pepper are all really good, also some pepperoncino. When the beans are fairly well cooked down and you've got a pretty soupy mixture add a can of diced tomatoes and some chopped bacon (cooked already). Cook a little longer, add water if it ever gets too dry.

Put in your pasta...typically something small like you would put in a soup...broken spaghetti works really well too...and let it cook in your bean soup (because of this your soup should be pretty liquid-y before you put in the noodles so it doesn't end up too dry as the pasta absorbs the soup as its cooking) Let it cook till the pasta is done and it is at the desired consistency.

Serve with parmesan cheese on top and a drizzle of olive oil...and voila! Pasta e Fagioli! If you have any questions please call.

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