Pasta e Fagioli

3 tablespoons olive oil
5 ounces diced pancetta
1 cup minced onion
1 cup chopped carrots
1 cup chopped celery
4 minced garlic cloves
2 tablespoons minced fresh sage (or 2 teaspoons dried)
10 cups chicken or beef stock
8 oz. Pomi Crushed Tomatoes
2 cups small soup pasta
4 20 ounce cans drained Tuscan Cannellini beans
1 cup grated Parmesan cheese (or if you have saved the parmesan rind, throw it in!)
1/2 cup minced fresh parsley

Heat the olive oil in a large Dutch oven over medium high heat. Add the pancetta and saute for 3 minutes. Add the onion, carrot, celery, salt, and pepper and cook for five minutes. Add the garlic and sage and saute for two minutes more. Add the stock and crushed tomatoes and bring to a boil. Cook for 30 minutes. Add the pasta and beans and cook for 10-15 minutes or until al dente. Mix in the cheese and parsley before serving with additional cheese and bread.

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