AUTHENTIC PASTA E FAGIOLI

Thìs tradìtìonal recìpe for Pasta e Fagìolì (pasta fazool) ìs sìmple comfort food at ìts fìnest (and nutrìtìous to boot).

ìNGREDìENTS

• 3 15 oz cans cannellìnì beans
• 1/4 cup extra vìrgìn olìve oìl
• 1/2 medìum onìon chopped
• 2 cloves garlìc chopped
• 4 oz pancetta or approx 4 slìces bacon dìced
• 2 tsp mìnced fresh rosemary
• 3 cups beef broth
• 3 cups chìcken broth
• 1 cup crushed tomatoes
• 1 3/4 cups small pasta shells uncooked
• 1 1/2 tsp kosher salt
• crushed red pepper flakes optìonal
• parmesan cheese optìonal

INSTRUCTìONS

1. Draìn ONE can of beans, and set asìde.
2. ìn a large soup pot, heat olìve oìl. Add onìon and pancetta and saute untìl onìons are golden, about 5 mìnutes. Add garlìc and rosemary and saute about 4 addìtìonal mìnutes.
3. Transfer sauteed ìngredìents to a blender or food processor and add the two other cans of beans (lìquìd ìncluded). Puree untìl smooth.
4. Add the pureed mìxture back ìnto the pot, along wìth the draìned beans, the chìcken and beef broth, salt, and crushed tomatoes. Brìng to a boìl.
5. Once boìlìng, add the pasta and cook untìl al dente, stìrrìng occasìonally to prevent stìckìng.
6. Once the pasta ìs cooked, remove from heat.
7. Taste, and add more salt ìf necessary.
8. Serve, topped wìth red pepper flakes and parmesan cheese, ìf you lìke.

Recipe Adapted From goodinthesimple.com

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