White Pasta e Fagioli | Rachael Ray | Recipe

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Rachael makes a white version of the classic Italian pasta + bean soup (no tomatoes!) with pancetta and escarole, topped with grated Parm + a drizzle of fruity EVOO.

"I'm making the super-ist, simplest supper—say that ten times fast!—that my family not only loves, but pretty much demands all winter long: pasta and beans, or pasta e fagioli," Rach says. Unlike the red version, the white one doesn't include tomatoes, but both have lots of layers of flavor. If you're a vegetarian, you can skip the pancetta or guanciale and substitute vegetable stock or water for the chicken stock. And for a shortcut, use canned beans instead of dried.

For more recipes that use pasta and beans, check out Minestrone Soup with Escarole, Beans and Pasta and Riggies with Greens and Beans.

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