Pasta e Fagioli Default cover

Pasta e Fagioli

Original recipe: 6 servings ·40 min ·Original at gimmesomeoven.com

Save this starter recipe before adding it as a meal or shopping for it.

Ingredients as written

  • 4 ounces diced pancetta
  • 1 medium white onion (diced)
  • 1 large carrot (finely diced)
  • 1 large celery stalk (finely diced)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups chicken stock
  • 1 (15-ounce) can crushed tomatoes
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 teaspoon minced fresh rosemary
  • 2 (15-ounce) cans cannelini or Great Northern beans (drained and rinsed)
  • 1 cup mini pasta shells or ditalini
  • 1 cup (1 ounce) shredded or finely chopped fresh kale (tough stems removed)
  • 1/2 cup (0.5 ounce) freshly-grated Parmesan cheese (plus extra for serving)
  • fine sea salt and freshly-ground black pepper

Instructions

Cooking steps are on the original recipe.

Ramekin keeps the attributed ingredient list for planning and shopping; it does not reproduce the publisher's method.

Open full recipe at gimmesomeoven.com