pasta e fagioli

By seraphim61

Ingredients

• 2 T evoo
• 1/8 lb panchetta or thick bacon, chopped
• 2 (4-6 in) sprigs of rosemary, left intact ( or dried)
• 1 (4-6 in) sprig of fresh thyme, left intact, (or dried)
• 2 dried bay leaves
• 1 med onion, chopped
• 1 small carrot, finely diced
• 1 rib celery, finely diced
• 4 large cloves garlic, chopped
• kosher salt and pepper
• 2 (15 oz cans) cannelli beans, rinsed and drained
• 1 C canned diced tomatos (or 1 med can)
• 2 C water
• 1 quart (4 C) chicken stock
• 1 1/2 C dried small pasta
• Grated parmasan for serving

Details

Servings 6

Preparation

Step 1

Heat oil in a heavy stockpot and add panchetta or bacon, brown bits lightly, add herbs, chopped veges, and garlic. Season with salt and pepper. Bring to a boil and add pasta. Reduce heat and cook stirring occasionally til pasta is al dente (6-8 min). Remove fresh herb stems (if used). Serve with grated parm