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Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 2 tablespoons extra virgin olive oil
  • 3 oz. pancetta, chopped
  • 1½ medium onions, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 tablespoons dried parsley
  • ½ tablespoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 28 oz. can San Marzano crushed tomatoes
  • Two 8 oz. cans tomato sauce
  • ½ lb. ditalini or penne rigate
  • 1½ cans (15 oz.) cannellini beans with liquid
  • Grated Parmesan cheese
  • Fresh parsley sprigs

  1. Heat oil in large stockpot over medium high heat and cook pancetta until golden brown.
  2. Add onion, celery and cook for 5 minutes.
  3. Add garlic, parsley, Italian seasoning, salt and pepper to taste, and cook until onions are translucent.
  4. Add chicken broth, crushed tomatoes, tomato sauce, bring to boil, and simmer covered for 15 minutes.
  5. Add pasta and cook for 10-12 minutes until al dente.
  6. Add beans with liquid, stir, and bring just until boil.
  7. Serve and garnish with Parmesan cheese and sprig of parsley.

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