Pasta e Fagioli Recipe – Bean and Pasta Soup - Great Italian Chefs

Ingredients

• 500g of dried cannellini beans, soaked overnight, drained and rinsed well
• 3 bay leaves
• 60ml of extra virgin olive oil
• 100g of pancetta, minced
• 1 garlic clove, crushed and peeled
• 1/4 tsp dried chilli flakes
• 1 stick of celery, finely chopped
• 5 cherry tomatoes, halved
• 500g of mixed durum wheat pasta, such as garganelli and broken-up reginette
• sea salt
• black pepper
• pecorino