Pasta E Fagioli

Very good, hearty and flavorful soup.  I suggest putting the noodles in shortly before serving as they tend to soak up all the liquid.  This is a recipe that my sister-in-law made for us.  Both of my sisters-in-law are great cooks and supply us with many recipes.

1 tbsp extra virgin olive oil

1/3 cup diced pancetta, about 3 oz

2 onions, chopped

4 cloves of garlic, minced

2 ribs celery, chopped

2 carrots, sliced

¼ tsp each salt and pepper

¼ cup tomato paste

4 cups sodium reduced chicken broth

1 can diced tomatoes, Italian style

1 bay leaf

1 tsp dried basil

1 tsp oregano

1 can white kidney beans, drained and rinsed

¾ cup small pasta
¼ cup fresh parsley

1/3 cup grated parm

In dutch oven, heat oil over medium heat, cook pancetta, onions, garlic, celery, carrots, salt and pepper, stirring occasionally until veggies are softened, about 8 minutes.

Stir in tomato paste, cook, stirring for 1 minute.

Add chicken broth, diced tomatoes, bay leaf, basil and oregano, cover and bring to a simmer.

Mash 1 cup of the beans, add to pan along with the remaining beans. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf.

Meanwhile, in a pot of boiled salted water, cook pasta until tender but firm about 8 minutes. Drain and add to soup along with parsley. Serve sprinkled with parm cheese.