Pasta E Fagioli
Ingredients
- 2 tbsp olive oil
- 2 oz pancetta, diced (optional)
- 1 small onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/2 cup ditalini pasta
- 1 sprig fresh rosemary
- Salt and black pepper to taste
- Parmesan cheese for serving (optional)
Contains: celery, gluten, dairy
How it starts
- 1
Cook the diced pancetta in olive oil in a large pot over medium heat until crisp.
- 2
Sauté the onion, carrot, and celery in the pot until softened, for about 7 minutes.
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