Pasta E Fagioli (Old World Style)

Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family.

• Ready In: 1 hr 15 mins
• 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 1/2ounce) 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

1. In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
2. Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
3. Add garlic till fragrant about 30 sec.
4. Add the can of mashed cannellini beans, stir to combine.
5. Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
6. Simmer about 20 – 25 min add pasta cook till tender about 15 minute.
7. Add fresh water to level to consistency you prefer cook for 5 minute.
8. Adjust seasonings.
9. Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
10. Enjoy the love!