Pasta e Fasule

By zboni

Ingredients

• 2 Tbsp. EVOO
• 4 oz. chopped pancetta
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 large garlic clove, chopped
• 8 oz. Annalisa small tomatoes
• 1 can Annalisa Cannellini beans
• 2 cups plain water
• 1 cup Ditali pasta
• 1 cup freshly grated Parmigiano Reggiano cheese
• salt & chili pepper

Details

Servings 4

Preparation

Step 1

Set a 3 qt. soup kettle over medium heat and add the EVOO. When the oil is hot, but not smoking add the chopped pancetta and let it cook for 3 minutes.
Add the chopped mixture of garlic, carrot and celery plus the tomatoes, cook for 15 minutes until the veggies are softened.
Add the beans and water, bring the soup to a gentle simmer and add the pasta. Cook for 10 minutes stirring occasionally. Season with salt & chili pepper to taste.
At this point the pasta is al dente. Sprinkle with freshly grated parmigiano reggiano and serve immediately.