Pasta E Fagioli (Old World Style)
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil
- 1⁄8 lb pancetta, diced (about 1/4 inch slice)
- 1 onion, medium to large diced
- 1 carrot, sliced
- 1 bay leaf
- 3 -4 garlic cloves, minced
- 3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
- 1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
- 2 -4 ounces tomato sauce (can or left over)
- 1⁄4 teaspoon dried thyme, if fresh use 3/4 tsp
- 0.5 (16 ounce) box ditalini
- sea salt
- fresh ground pepper
directions
- In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
- Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
- Add garlic till fragrant about 30 sec.
- Add the can of mashed cannellini beans, stir to combine.
- Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
- Simmer about 20 – 25 min add pasta cook till tender about 15 minute.
- Add fresh water to level to consistency you prefer cook for 5 minute.
- Adjust seasonings.
- Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
- Enjoy the love!
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