Italian 50 min

Pasta e Fagioli

Name: Pasta e Fagioli
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 4 slices pancetta or thick bacon, diced; 1 large yellow onion, diced; 3 carrots, diced; 3 stalks celery, diced; 5 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (28 oz) diced tomatoes; 2 cans (15 oz each) cannellini beans, drained; 5 cups chicken or vegetable broth; 1 cup small pasta (ditalini); 1 Parmesan rind; 1 teaspoon dried rosemary; Salt and black pepper; Extra-virgin olive oil and Parmesan for serving

comfort-foodmeal-prep

Ingredientsfor 2

380

Cal

18g

Protein

50g

Carbs

12g

Fat

13 tablespoons olive oil
24 slices pancetta or thick bacon, diced
31 large yellow onion, diced
43 carrots, diced
53 stalks celery, diced
65 cloves garlic, minced
72 tablespoons tomato paste
81 can (28 oz) diced tomatoes
92 cans (15 oz each) cannellini beans, drained
105 cups chicken or vegetable broth
111 cup small pasta (ditalini)
121 Parmesan rind
131 teaspoon dried rosemary
14Salt and black pepper
15Extra-virgin olive oil and Parmesan for serving

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Instructions

1
Heat olive oil over medium heat. Cook pancetta until crispy, about 6 minutes. Add onion, carrots, and celery and cook for 8 minutes. Add garlic, rosemary, and tomato paste. Cook 3 minutes until paste darkens.
2
Add diced tomatoes, beans, broth, and Parmesan rind. Mash about 1/3 of the beans against the side of the pot to thicken. Simmer for 25 minutes.
3
Add pasta and cook until just al dente, about 6–8 minutes. Remove Parmesan rind. Season with salt and pepper. The soup should be thick and hearty. Serve in warm bowls with a generous drizzle of good extra-virgin olive oil and grated Parmesan.