Pasta Fagioli
Pasta Fagioli
ingredients
1 1/2 cups ditalini pasta, cooked until al dente, and drained
2 tablespoons extra-virgin olive oil
4 oz pancetta
1 cup finely chopped carrots
1/4 cup finely chopped fennel bulb
1/4 cup finely chopped celery
1/2 cup finely chopped onion
3 garlic cloves finely chopped
3 cups white beans, drained
1/2 tbsp chopped rosemary
1/2 tbsp chopped parsley
1 tsp kosher salt
1 tsp pepper
1 tbsp tomato paste
3/4 cup white wine
3 cups Aneto Chicken Broth
Parmesan rind
lemon juice
4-5 stalks of swiss chard
instructions
Bring water to a boil in a medium saucepan. Cook pasta according to packaged directions, until al dente. Drain and set aside
Add olive to a large ceramic pot or dutch oven with high sides, over medium high heat. Add pancetta to the pan and saute until well browned, about 4 minutes.
Add the carrots, fennel, celery, onion and garlic cloves. Saute until the vegetables soften, about 10-15 minutes.
Add white beans and herbs, gently move around the pan and saute for another 4 minutes.
Season with salt and pepper, and tomato paste stir gently, let cook for 1 minute.
Add in the wine bring to a simmer, then add in the chicken broth and Parmesan rind. Let simmer for 15 minutes.
Add in the swiss chard, pasta, and lemon juice, stir gently until the swiss chard wilts.
Remove from heat, and spoon into shallow bowls. Add grated Parmesan to serve if desired.