Pasta Fagioli

Pasta Fagioli, literally meaning “pasta and beans” (and pronounced “pasta fa-jo-lee” or “pasta fa-zhool,” depending on the region) is a quintessential Italian comfort food, perfect for those chilly nights that call for something cozy and hearty.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

2 tablespoons extra virgin olive oil

4 ounces pancetta, diced

1 medium yellow onion, finely diced

2 medium carrots, finely diced

2 medium ribs celery, finely diced

2 cloves garlic, minced

½ cup white wine

6 cups chicken broth

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

2 ( 14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed

¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)

1 14.5-ounce can diced tomatoes, with their juices

2 bay leaves

1 tablespoon minced fresh rosemary

¾ cup pasta, such as elbow macaroni or ditalini

⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions at onceuponachef.com

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