Pasta Fagioli Recipe - Once Upon a Chef

Name: Pasta Fagioli Recipe - Once Upon a Chef
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 4 oz pancetta, (diced); 1 medium yellow onion, (finely diced); 2 medium carrots, (finely diced); 2 medium ribs celery, (finely diced); 2 cloves garlic, (minced); ½ cup white wine; 6 cups chicken broth; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 (15.5-oz) cans cannellini beans or chickpeas, drained and rinsed; ¼ cup dried lentils, (rinsed (preferably French green lentils, but any green or brown lentils are fine)); 1 (14.5-oz) can diced tomatoes, (with their juices); 2 bay leaves; 1 tablespoon minced fresh rosemary; ¾ cup pasta, (such as elbow macaroni or ditalini); ⅓ cup freshly grated Parmigiano-Reggiano, (plus more for serving)

www.onceuponachef.com

This hearty pasta fagioli is loaded with beans, lentils, vegetables, and pasta in a rich, savory broth. A cozy Italian classic.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.

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Ingredients

2 tablespoons extra-virgin olive oil
4 oz pancetta, (diced)
1 medium yellow onion, (finely diced)
2 medium carrots, (finely diced)
2 medium ribs celery, (finely diced)
2 cloves garlic, (minced)
½ cup white wine
6 cups chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (15.5-oz) cans cannellini beans or chickpeas, drained and rinsed
¼ cup dried lentils, (rinsed (preferably French green lentils, but any green or brown lentils are fine))
1 (14.5-oz) can diced tomatoes, (with their juices)
2 bay leaves
1 tablespoon minced fresh rosemary
¾ cup pasta, (such as elbow macaroni or ditalini)
⅓ cup freshly grated Parmigiano-Reggiano, (plus more for serving)