Pasta e Fagioli

By á-15956

Pepperoni is optional - I added it for flavor.

Ingredients

• 4-5 1/4 " slices pancetta Italian bacon
• 4-5 1/4 " slices pepperoni (optional)
• 1 medium onion, diced fine
• 2 medium stalks celery, diced fine
• 2 medium carrots, diced fine
• 1 clove garlic, chopped fine
• Extra Virgin Olive Oil (EVOO)
• 3-4 cups chicken stock, as needed
• 1 8-ounces tomato sauce
• 1 can cannellini beans, well drained
• 1 can 8-ounces tomato, seeded and chopped, liquid drained
• 1/4 teaspoon white pepper, seeded and chopped, liquid drained
• 1/4 teaspoon dried ground thyme
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 2 cups 12-14 ozs ditalini or other tubular pasta
• top with Parmesan cheese (optional)

Preparation

Step 1

Place a large heavy soup pot over medium heat. Add olive oil, couple trips around the pot.

Brown the bacon/pancetta in the pot in the olive oil.

When the bacon/pancetta is slightly browned, not crisped, remove & break it up or cut ) into 1/4" cubes, add back to the pot along with onions, celery, carrots and garlic and pepperoni; cook 10-15 minutes, stirring constantly add EVOO as needed)

Add the stock (skim if necessary), continue to cook at a simmer for about 20 minutes.

Pour the cannellini beans & tomato sauce into the pot along with tomatoes, rosemary, bay leaf, oregano, thyme, and salt & pepper.

After 10 minutes, add the pasta and simmer for about 20-30 minutes.

Add more water or stock if necessary to produce a thick stew like consistency.