Citric Acid Free Traditional Pasta e Fagioli

Total time1 hr

Prep time15 min

Cook time45 min

Citric Acid Free Traditional Pasta e Fagioli

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Ingredients

6 servings

4 oz pancetta, finely diced
Private Selection Slow Aged Pancetta Cubetti Boar's Head Uncured Pancetta Volpi Pancetta, Italian Style La Quercia Pancetta Americana
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3 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
5 cups low-sodium chicken broth
1 parmesan rind (about 3 inches)
1 sprig fresh rosemary
1 tsp dried thyme
½ tsp red pepper flakes
salt and pepper, to taste
1 cup ditalini pasta (or other small pasta such as elbow or tubetti)

For serving

¼ cup fresh flat-leaf parsley, roughly chopped
grated parmesan cheese, for serving
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden, about 5 minutes.
2
Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.

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