Pasta e Fagioli

Pasta Fagioli

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Pasta e Fagioli

INGREDIENTS

1 Chopped Onion

1 Chopped Celery Stalk

2 Chopped Carrots

2 ½ Ounces Chopped Pancetta

4 Chopped Garlic Cloves

5 Tablespoons Olive Oil

2 Bay Leaves

6 Cups Chicken Stock

1 ½ Cups Water

½ Cup Chopped Parsley

4 Chopped Basil Leaves

1 ¼ Cups Cannellini Beans

28 Ounces Tomatoes (I like to use canned tomatoes)

8 Ounces Boiled Ditalini Pasta (short tubes)

Salt & Pepper to Taste

In a large stock pot add the oil, onion and garlic.  Brown lightly.  Next add the pancetta, carrots, bay leaves and salt & pepper. Cook about 6 minutes on medium heat. Add the tomatoes, chicken stock, water and herbs.  Cook for another 20 minutes.  Add the beans and cook another 5 minutes.  Finally, add the pasta.  Serve and enjoy.

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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