Recipe: Minestrone with pancetta, fagioli and pasta
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Wooden spoon
- Can opener
- Colander
- Grater
- Ladle
- Serving bowl
Ingredients
- 1 cup diced pancetta
- 1 cup diced white onions
- 1 cup diced carrots
- 1 cup diced fennel
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 28-oz can San Marzano whole tomatoes, with juices
- 2 cups chicken or vegetable stock
- ½ cup uncooked tubetti pasta
- 1 12-oz jar romano beans, rinsed
- ¼ cup torn fresh basil
- ¼ cup freshly grated Parmesan cheese
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