Pasta E Fagioli | Recipe Cart | Recipe Cart

Ingredients

• 5 ounces small tube-shaped pasta such as ditalini or tubetti (1 cup dry)
• ⅓ cup extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely diced (about 1 ½ cups)
• 2-3 carrots, peeled and chopped (1 cup)
• 1 small green bell pepper, diced (3/4 cup)
• 2 tablespoons minced garlic (4 good sized cloves)
• 3 ounces pancetta, chopped
• 1 bay leaf
• Fresh rosemary leaves from 1 sprig, finely chopped (or 1/2 teaspoon dried)
• Fresh thyme leaves from 2 sprigs, finely chopped (or 1/2 teaspoon dried)
• 2 15-­ounce cans cannellini or great northern beans with their liquid
• 3-4 cups low-sodium chicken broth (I use Swanson’s or Pacific Organic)
• 1 28-ounce can Italian plum tomato puree
• 1 teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• ½ cup freshly grated Pecorino Romano or Parmigiana Reggiano cheese
• Fresh chopped parsley or basil, optional garnish