Pasta e Fagioli

By daiseyduck

Ingredients

• 8 slices bacon, cut crosswise into 1/4-inch-wide stripsOn Sale
• 3 medium red onions, finely choppedOn Sale
• 3 medium cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2- ounce cans chickpeas, rinsed and drained
• 14-1/2 - ounce can petite-cut diced tomatoesOn Sale
• 4 medium carrots, peeled, halved lengthwise, and thinly slicedOn Sale
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 teaspoon red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

Details

Servings 8
Adapted from recipe.com

Preparation

Step 1

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.
2
Meanwhile, cook the tubettini according to the package directions and drain.
3
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.
4
You can store leftovers in the refrigerator for up to 2 days.