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20) Pasta e Fagioli with Pancetta

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 oz pancetta diced
  • 1 small onion finely chopped
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 14 oz can diced tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 1 15 oz can cannellini beans, drained and rinsed
  • 3/4 cup small pasta ditalini or elbow
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 2 cups baby spinach optional
  • Grated Parmesan for serving

Method
 

  1. Cook pancetta in a large pot over medium heat until crisp; drain some fat if it seems excessive.
  2. Add onion and carrots; sauté 5–6 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Pour in tomatoes and broth; add oregano and basil. Simmer 10 minutes.
  4. Add beans and pasta; cook until pasta is al dente, about 8–10 minutes. Stir in spinach if using until wilted.
  5. Taste and season with salt and pepper. Serve with grated Parmesan.