Pasta Fagioli
Ingredients
1/4 cup olive oil
1/2 onion chopped
2 garlic cloves chopped
1/4 pound pancetta chopped
1 tablespoon or more fresh rosemary chopped
3 (19 oz) can cannellini beans not drained
3-4 cups beef broth
3-4 cups chicken broth
13 oz crushed tomatoes
2 cups small pasta shells
Kosher salt to taste
Black pepper to taste
Red pepper flakes
Freshly grated parmigiano
Directions
Heat the olive oil in a large pot and add the onion, garlic and pancetta. Saute for a few minutes until pancetta is starting to brown. Add the rosemary and cook a few more minutes. Add 2 cans of the beans and cook a few more minutes. Using an immersion blender, puree the mixture. Add the remaining beans, 3 cups beef broth, 3 cups chicken broth and the tomatoes.
Bring to a boil. Add the shells and stir frequently so they don't stick to the bottom of the pot. Cook until tender. The soup will get thicker so add more broth as needed. Season with salt and pepper
Serve sprinkled with red pepper flakes a drizzle of olive oil and grated parmigiano.
