Pasta Fagioli

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• extra virgin olive oil, for drizzling
• 3 ounces pancetta or 3 ounces bacon, chopped fine
• 1 cup finely chopped onion (1 medium onion)
• 2/3 cup chopped celery
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 3 anchovy fillets, minced to paste
• 1 (28 ounce) can diced tomatoes with juice
• 1 piece parmesan cheese, rind
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 3 1/2 cups low sodium chicken broth
• table salt
• 2 1/2 water
• 8 ounces small tubed pasta (the smaller the better)
• 1/4 cup chopped fresh parsley leaves
• ground black pepper
• 2 ounces grated parmesan cheese

Recipe

• 1 brown the pancetta in the olive oil.
• 2 add the onion and celery and cook until translucent.
• 3 add the garlic, oregano, red pepper flakes, and anchovies. saute until the aroma blooms.
• 4 add the tomatoes with their liquid. heat to blend.
• 5 add the cheese rind and beans. cook for about 10 minutes.
• 6 add the water, chicken broth and heat. add the pasta and cook according to the directions on the pasta packaging.
• 7 finish with parsley salt and pepper and a bit more olive oil.