Pasta e Fagioli

4 ounces Pancetta, minced

1 large onion, minced

4 cloves garlic, minced

2 large carrots, ½ inch diced

4 cups chicken broth

2 tablespoons Sicilian Seasoning

1 can cannellini beans (14 oz), rinsed and drained

1 can cannellini beans (14 oz), rinsed, drained and mashed

1 can plum tomatoes (28 oz)

¾ cup tubetti pasta or mini penne

Parmesan cheese for garnish, grated

Italian parsley for garnish, coarsely chopped

Salt & Pepper to taste

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1. In a large pot over medium-high heat sauté the pancetta until crisp, about 5 minutes. Transfer the pancetta to a plate leaving the drippings.

2. In the same pan over medium heat, sauté the onion, carrots, and garlic in the pancetta drippings for 5 minutes or until tender.

3. Add in the Sicilian seasoning. Cook 1 minute or until fragrant. Then stir in the reserved pancetta, chicken broth, whole and mashed cannellini beans, and tomatoes. Simmer for 30 minutes.  

4. Add the pasta and cook 10-15minutes until the pasta is al dente. Season with salt and pepper to taste.  

5. Serve with grated Parmesan cheese and parsley.

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