Pasta e Fagioli

Ingredients:

• 2-3 slices of bacon or diced pancetta (optional)
• Olive oil
• One large chopped onion
• 2 carrots, peeled and chopped
• 3 cloves of garlic, chopped
• Pinch of dried, crushed red pepper
• 1 tablespoon each chopped rosemary and sage
• 1 tablespoon tomato paste
• 4 cups chicken stock
• 1 15-ounce can cannellini beans.  You can also get fancy and buy dried beans, soak them overnight and then cook them in water for an hour and use 2 cups here
• 1 cup chopped kale (optional)
• Small, tubular, dried short pasta, like ditalini, 3/4 pound
• Grated Pecorino Romano.  If you have a rind hanging around in your fridge, this is the time to use it.
• Sale e pepe

Directions

Chop the bacon or dice the pancetta if using.  Over medium heat in a pot with a heavy bottom, best to use a dutch oven, cook the bacon until crispy.  You don’t really need any oil for the bacon but if your pork is not too fatty or you are using something lean like turkey bacon then use a little oil here.  Once crispy, removed to a plate covered with paper towel to drain.  Add a little oil to the pan to coat the bottom and add in the chopped onion, carrot and garlic and saute until translucent.  Don’t burn the garlic!  I hate that flavor, so if it is going to fast, lower the heat.

Add the crushed red pepper, herbs and make a little spot in the middle and drop in your paste.  Stir it around until it is toasty then mix it well with the onions and garlic.  If you have that rind of cheese, add it now. Add the stock and simmer for a while, until it is reduced by an inch or two.

Meanwhile, you should cook the pasta in heavily salted boiling water until al dente.  About as long as it takes for the pasta water to boil and pasta to cook is how long you should be letting the broth reduce.  Add the beans to the broth and stir thoroughly.  Cook a little bit so all of the starch comes together all happy happy.  Add the kale and the pasta and cook for another 2 minutes.  This should be pretty thick.  Check for seasonings and add lots of grated black pepper and more salt if you desire.

Plate in a bowl with a bunch of grated cheese and a drizzle of olive oil over the soup.