Authentic Pasta e Fagioli

• Meat

  • 4 oz Pancetta

• Produce

  • 3 cans Cannellini beans
  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 2 tsp Rosemary, Fresh
  • 1 cup Tomatoes

• Canned Goods

  • 3 cups Beef broth
  • 3 cups Chicken broth

• Pasta & Grains

  • 1 3/4 cups Pasta shells, small

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 1 Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese

Found on goodinthesimple.com

Description

Ingredients

• 3 cans cannellini beans
• 1/4 cup extra virgin olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• 4 oz pancetta or approx 4 slices bacon, diced
• 2 tsp minced fresh rosemary
• 3 cups beef broth
• 3 cups chicken broth
• 1 cup crushed tomatoes
• 1 3/4 cups small pasta shells, uncooked
• 1 1/2 tsp kosher salt
• crushed red pepper flakes (optional)
• parmesan cheese (optional)

Directions

• Drain ONE can of beans, and set aside.
• In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
• Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
• Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
• Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
• Once the pasta is cooked, remove from heat.
• Taste, and add more salt if necessary.
• Serve, topped with red pepper flakes and parmesan cheese, if you like.