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pasta e fagioli

pasta e fagioli

serves 4
by nancy stone

Ingredients

  • ½ cup olive oil
  • 1 onion diced
  • 4 slices of pancetta diced
  • 2 cloves garlic minced
  • 2 cans cannellini beans drained
  • 1- quart chicken stock
  • salt & pepper
  • 1 15 oz can chopped san marzano tomatoes
  • ½ lb small pasta cooked and drained
  • ½ cup locatelli cheese

Instructions

  1. saute onion and pancetta in olive oil for 3 minutes
  2. add garlic and saute 1 minute
  3. add beans a saute 1 minute
  4. add chicken stock. salt & pepper and tomatoes and simmer 25 minutes
  5. add pasta to the bowl and top with hot soup and locatelli cheese