Pasta e Fagioli - Once Upon a Chef
"TESTED & PERFECTED RECIPE – This hearty Pasta e Fagioli soup with pancetta, vegetables & white wine is perfect for chilly nights...."
INGREDIENTS
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2 tablespoons extra virgin olive oil, plus more for serving
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4 ounces pancetta, diced
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1 medium yellow onion, finely diced
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2 medium carrots, finely diced
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2 medium ribs celery, finely diced
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2 cloves garlic, minced
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1/2 cup white wine
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6 cups low sodium chicken broth
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
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1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
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1 cup diced or chopped canned tomatoes, with their juices
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2 bay leaves
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1 tablespoon minced fresh rosemary
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3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
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1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
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