Pasta e fagioli

0 likes 0 comments Recipe by Jacqueline Joyce

3 15 oz cans cannellini beans
1/4 cup extra virgin olive oil
1/2 medium onion chopped
2 cloves garlic chopped
4 oz pancetta or approx 4 slices bacon diced
2 tsp minced fresh rosemary
3 cups beef broth
3 cups chicken broth
1 cup crushed tomatoes
1 3/4 cups small pasta shells uncooked
1 1/2 tsp kosher salt
crushed red pepper flakes optional
parmesan cheese optional

1. Drain ONE can of beans, and set aside.

2. In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.

3. Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.

4. Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.

5. Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.

6. Once the pasta is cooked, remove from heat.

7. Taste, and add more salt if necessary.

8. Serve, topped with red pepper flakes and parmesan cheese, if you like.

main courses July 19, 2018 14:17

Author https://goodinthesimple.com

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Jacqueline Joyce
“I'm a wife and mother of two that loves to cook and bake. I enjoy sharing recipes, and am always looking for healthy recipe alternatives. I am currently in the UK, but grew up in the USA.”
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42 years old
Leeds, United Kingdom