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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli is from Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. extra-virgin olive oil
4 ounces diced pancetta
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
8 cloves garlic, minced
Sea salt
Freshly ground black pepper
2 (15-oz.) cans Cannellini beans
2 (28-oz.) can crushed tomatoes
1 c. chicken stock
2 pounds ditalini pasta (or other small shape)
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish

Directions:
Directions:
1. In a large, deep pot over medium heat, heat oil. Add in onion, carrots, and pancetta and cook until slightly softened, about 5-7 minutes.

2. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper.

3. Add crushed tomatoes and chicken stock. Cover and allow to cook for 20 minutes on medium-low heat.

4. Add in drained beans and continue to cook for additional 15 minutes.

5. Cook ditalini, in salted water, according to package directions for al Dente. Drain the pastas over a bowl to reserve all the cooking water.

6. Serve in bowls by adding desired amount of pasta, sauce, and ladle in pasta water to created desired consistency. Garnish with Parmesan and parsley.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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