Pasta e Fagioli

Pasta e Fagioli

INGREDIENTS

1 Chopped Onion

1 Chopped Celery Stalk

2 Chopped Carrots

2 ½ Ounces Chopped Pancetta

4 Chopped Garlic Cloves

5 Tablespoons Olive Oil

2 Bay Leaves

6 Cups Chicken Stock

1 ½ Cups Water

½ Cup Chopped Parsley

4 Chopped Basil Leaves

1 ¼ Cups Cannellini Beans

28 Ounces Tomatoes (I like to use canned tomatoes)

8 Ounces Boiled Ditalini Pasta (short tubes)

Salt & Pepper to Taste

In a large stock pot add the oil, onion and garlic.  Brown lightly.  Next add the pancetta, carrots, bay leaves and salt & pepper. Cook about 6 minutes on medium heat. Add the tomatoes, chicken stock, water and herbs.  Cook for another 20 minutes.  Add the beans and cook another 5 minutes.  Finally, add the pasta.  Serve and enjoy.