Classic Pasta e Fagioli Recipe

Name: Classic Pasta e Fagioli Recipe
Ingredients: 3 cups cooked Rancho Gordo Cranberry or Borlotti beans, or white beans such as Royal Corona or Marcella; 4 cups bean broth from the cooked beans (If you have less than four cups, make up the difference with broth); 2 tablespoons extra-virgin olive oil, plus more for drizzling; 4 ounces pancetta, cubed or roughly chopped (optional); 1 medium onion, finely chopped; 1 celery rib, finely chopped; 1 carrot, minced or sliced; 1 garlic clove, minced; 1 tablespoon tomato paste; ½ teaspoon red pepper flakes (optional); 1 rosemary sprig; 8 ounces good-quality pasta (we like shells or tubular shapes); Salt; pepper; Chopped fresh flat-leaf parsley for garnish (optional); Pecorino or Parmesan cheese, grated, for serving

www.ranchogordo.com

This classic version of Pasta e Fagioli uses Rancho Gordo Heirloom Cranberry and Royal Corona beans and Baia pasta for an authentic Italian main dish recipe.

View full recipe on www.ranchogordo.com

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Ingredients

3 cups cooked Rancho Gordo Cranberry or Borlotti beans, or white beans such as Royal Corona or Marcella
4 cups bean broth from the cooked beans (If you have less than four cups, make up the difference with broth)
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, cubed or roughly chopped (optional)
1 medium onion, finely chopped
1 celery rib, finely chopped
1 carrot, minced or sliced
1 garlic clove, minced
1 tablespoon tomato paste
½ teaspoon red pepper flakes (optional)
1 rosemary sprig
8 ounces good-quality pasta (we like shells or tubular shapes)
Salt
pepper
Chopped fresh flat-leaf parsley for garnish (optional)
Pecorino or Parmesan cheese, grated, for serving