Pasta E Fagioli With Sausage Dumplings

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 4 slices pancetta, chopped
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 bay leaf
• 3 garlic cloves, finely chopped
• salt & fresh ground pepper
• 3 tablespoons tomato paste
• 4 cups chicken stock
• 2 cups water
• 1 (15 ounce) can cannellini beans, drained
• 3/4 lb ground lamb
• 1 egg
• 1/4 cup breadcrumbs
• 1/4 cup grated parmigiano-reggiano cheese, plus more for serving
• 1 teaspoon fennel seed
• 1 cup ditalini, shaped pasta
• 1 loaf crusty bread

Recipe

• 1 place a large saucepot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. add the pancetta to the pan and cook until crispy, 3-4 minutes.
• 2 add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes.
• 3 add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds.
• 4 add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.
• 5 while the soup is heating up, combine the lamb, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. mix everything well with your hands to combine.
• 6 when liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go.
• 7 simmer the dumplings until cooked through, about 8 minutes. turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.
• 8 serve the soup with some crusty bread alongside and more grated parm at the table.