Tuscan Style Pasta e Fagioli
A hearty and aromatic Tuscan Style Pasta e Fagioli made with fresh herbs and savory pancetta, perfect for a comforting meal year-round.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 oz pancetta, diced
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups chicken broth
1 cup ditalini pasta
1 tsp rosemary, chopped
1 tsp thyme, chopped
Salt to taste
Pepper to taste
Freshly grated Parmesan cheese for serving
2 tbsp fresh basil, chopped for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add pancetta and cook until it is crispy.
2. Add onion, garlic, carrot, and celery to the pot and sauté until the vegetables are softened.
3. Stir in the diced tomatoes, cannellini beans, chicken broth, rosemary, and thyme. Bring to a simmer and cook for 15 minutes.
4. Add the ditalini pasta and cook until al dente, approximately 10 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with freshly grated Parmesan cheese and chopped basil.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally. Alternatively, microwave on medium power until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
