{"id":1839,"date":"2020-10-29T16:42:13","date_gmt":"2020-10-29T21:42:13","guid":{"rendered":"https:\/\/jessicatijerina.com\/?p=1839"},"modified":"2020-10-29T16:42:13","modified_gmt":"2020-10-29T21:42:13","slug":"pasta-e-fagioli-fazool-with-rind-of-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/10\/29\/pasta-e-fagioli-fazool-with-rind-of-parmigiano-reggiano\/","title":{"rendered":"Pasta E Fagioli (Fazool) with Rind of Parmigiano-Reggiano"},"content":{"rendered":"<h1>Pasta E Fagioli (Fazool) with Rind of Parmigiano-Reggiano<\/h1>\n<p><strong>Servings:<\/strong>\u00a0 4 as main course<\/p>\n<h2>Ingredients<\/h2>\n<p>1 tablespoon olive oil or bacon fat<br \/>\n2 stalks celery, chopped coarsely<br \/>\n1 medium onion, chopped coarsely<br \/>\n2 carrots, peeled, chopped coarsely<br \/>\n4 garlic cloves, minced<br \/>\n2 cans cannellini beans with juices<br \/>\n2 bay leaves<br \/>\n1 teaspoon fresh rosemary, minced<br \/>\n1 teaspoon fresh thyme, minced<br \/>\n4 cups chicken or pork broth<br \/>\n1 cup water<br \/>\n14 oz fire roasted diced tomatoes<br \/>\n7 oz tomato sauce<br \/>\nRind of Parmigiano-Reggiano (approximately \u00bc pound)<br \/>\n1 bunch fresh swiss chard, rinsed and rough chopped<br \/>\n7 oz very small ring pasta, tubular such as ditalini or small elbow macaroni<\/p>\n<h2>Method<\/h2>\n<ol>\n<li>In a large heavy saucepan or Dutch oven over medium high heat add olive oil or bacon fat.<\/li>\n<li>Add celery, onion, carrot, and garlic. Cook until soft, about 5 minutes.<\/li>\n<li>Add the beans, herbs, broth, water, tomatoes and cheese rind.<\/li>\n<li>Bring to a boil and cover. Reduce heat to low and cook covered, stirring occasionally 25 minutes.<\/li>\n<li>Remove cheese rind and add the pasta and chopped swiss chard.<\/li>\n<li>Cook for an additional 6-8 minutes until pasta is cooked to al dente.<\/li>\n<li>Salt and pepper to taste.<\/li>\n<li>Serve garnished with a drizzle of olive oil, a tablespoon of cheese and a teaspoon of fresh minced herbs.<\/li>\n<\/ol>\n<p>Buon Appetito!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta E Fagioli (Fazool) with Rind of Parmigiano-Reggiano Servings:\u00a0 4 as main course Ingredients 1 tablespoon olive oil or bacon fat 2 stalks celery, chopped coarsely 1 medium onion, chopped coarsely 2 carrots, peeled, chopped coarsely 4 garlic cloves, minced<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[55,1273,1272],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-dutch-oven","8":"tag-italian-soup","9":"tag-pasta-e-fagioli"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1839"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1839\/revisions"}],"predecessor-version":[{"id":1840,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1839\/revisions\/1840"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}