Authentic Pasta e Fagioli

Ingredients

• 3 15 oz 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 tsp kosher salt
• crushed red pepper flakes (optional)
• parmesan cheese (optional)

Instructions

1. 1

   Drain ONE can of beans, and set aside.

2. 2

   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.

3. 3

   Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.

4. 4

   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.

5. 5

   Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.

6. 6

   Once the pasta is cooked, remove from heat.

7. 7

   Taste, and add more salt if necessary.

8. 8

   Serve, topped with red pepper flakes and parmesan cheese, if you like.