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

Ingredients

(Servings: 4)

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

Pasta Fagioli

Ingredients

Steps

Nutrition Facts

Comments

Pasta Fagioli

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts