PASTA E FAGIOLI

• 2 tablespoons extra virgin olive oil
• 4 ounces Pancetta or bacon, cubed
• 2 small carrots, cut into a 1/4 inch dice
• 1 medium onion, cut into a 1/4 inch dice
• 2 celery stalks, cut into a 1/4 inch dice
• 4 garlic cloves, sliced
• 2 15 oz can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes (optional)
• 1 can Canellini Beans (Do not drain)
• 1 can Chickpeas (Do not drain)
• 1 28 oz can Bush’s original baked beans 
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon dried basil
• ¼ teaspoon freshly ground black pepper
• 6 cups chicken broth
• 8 ounces dried Ditalini pasta or elbows
• Parmigiano-Reggiano

 

Pan fry the bacon. Remove and set aside. Cook the onion, celery and carrots in the pan drippings until onions are slightly caramelized and other vegetables are tender. Throw in one 15 oz can fire roasted diced tomatoes and stir to combine. Set aside.

 

In a large pot boil 6 cups of chicken broth and add 8 oz of pasta. Cook to al dente. Add the other can of diced tomatoes, the vegetables and 2 tablespoons of tomato paste and 1 teaspoon sugar. 

 

Pour all beans into the pasta and vegetable soup mixture including the liquid. Add the rest of the seasonings (salt, pepper, oregano, basil and bay leaf).

 

Bring to a boil and then put on a simmer. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaf.

 

Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of chicken broth and thin to the desired consistency.