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Pasta Fagioli

Name: Pasta Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 4 ounces pancetta, diced; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 medium ribs celery, finely diced; 2 cloves garlic, minced; ½ cup white wine; 6 cups chicken broth; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed; ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine); 1 14.5-ounce can diced tomatoes, with their juices; 2 bay leaves; 1 tablespoon minced fresh rosemary; ¾ cup pasta, such as elbow macaroni or ditalini; ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving

Prep Time

15m

Cook Time

30m

Total Time

45m

This Pasta Fagioli recipe is a hearty Italian soup filled with pancetta, vegetables, beans, lentils, and pasta in a flavorful broth. The combination of herbs and white wine makes it savory and satisfying. Perfect for a cozy night in or a family dinner. Enjoy with a sprinkle of Parmesan cheese on top!