Pasta Fagioli

Pasta Fagioli is one of the all time favorite winter meals!

It brings me back to a much simpler time and reminds me of my roots.

As I explained to my kids, this was considered Italian peasant food since all of the ingredients were so inexpensive in Italy.

Start by cooking 1 1/2 cups of dry ditalini in salted water.  Drain and set aside.

In a dutch oven or large pot heat 2 tablespoons of olive oil. Add in 4 ounces diced pancetta (you can buy Boars Head or Citterio this way).  Cook until most of the fat is rendered (about 5 minutes).

Add in 1 chopped medium yellow onion, 2 chopped carrots, 2 chopped stalks of celery and 3 minced cloves of garlic.  Cook about 5 minutes until onions are translucent.

Add in 1/2 cup of white wine and cook for about 5 minutes until mostly evaporated.  Add in 6 cups of chicken broth, 1 15 oz can red kidney beans, 1 15 oz can cannelini beans, 1 15 oz can diced tomatoes, 1 tablespoon chopped thyme, 1 tablespoon chopped basil, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Simmer for about 20 minutes and then add in the cooked pasta to heat.

I find it best to serve it smothered in grated parm and with a crusty bread for dipping!!!