Italian Pasta e Fagioli

Ingredients

• 100g pancetta diced
• 1 onion
• 2 carrots
• 2 celery sticks
• 3 garlic cloves
• 2 cans cannellini beans
• 1 small can chopped tomatoes
• 1 sprig rosemary
• 1 bay leaf
• 200g ditalini or small pasta
• 1 litre stock
• 1 parmesan rind (optional)
• 4 tbsp olive oil
• Salt and pepper

Instructions

1. Fry pancetta in olive oil until golden.
2. Sauté finely chopped onion, carrot, celery and garlic until soft.
3. Add tomato, rosemary, bay and parmesan rind.
4. Add 1 can of beans blended smooth, 1 can whole, and stock.
5. Simmer 20 min.
6. Add pasta; cook until al dente.
7. Drizzle with olive oil.

Serving suggestions

• Drizzle generously with olive oil.

Storage & reheating

Keeps 4 days; thickens — loosen with water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions