Pasta E Fagioli | Recipe Cart

Name: Pasta E Fagioli | 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

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Indulge in the hearty flavors of Pasta e Fagioli with tender vegetables and creamy beans. Perfect in just 40 minutes! Free recipe card available.

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