Pasta With Beans (Fa Gioli)

• 1 32 oz. can drained pink beans
• 1 8 oz. can tomato sauce
• 1 large chopped tomato
• 3-6 basil leaves minced
• 1 sprig oregano
• 1 large diced onion
• 2 stems celery diced
• 1 64 oz. can chicken broth
• 2 carrots diced
• 1 large diced potato
• 2 minced cloves garlic
• 2 cups cooked ditalini (about 1/2 c. dry)
• 2 Tbsp. olive oil
• 6 strips pancetta (or regular bacon)
• freshly grated parmesan cheese
• salt & pepper

1. 1. Cook ditalini and drain saving pasta waterand pasta in covered containers.
2. 2. Saute pancetta in frypan and drain then crumble-set aside.
3. 3. Saute onion, garlic, carrots, celery and potato in olive oil in deep soup pot. Add chicken broth, tomato sauce
4. and 2 cups water. Simmer about 12-15 minutes until vegies are just barely tender. Add 1/2 c beans and blend with stick blender just until broth turns pinkish and vegies still have some shape. Or - mash 1/2 c. beans with fork and then add to the pot. Add rest of beans and next basil and oregano. Simmer 10 more minutes. Add ditalini, salt & pepper and serve in large bowls with parmesan and pancetta crumbles on top.

pink beans, tomato sauce, tomato, basil, oregano, onion, celery, chicken broth, carrots, potato, garlic, olive oil, pancetta, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/pasta-with-beans-fa-gioli-1200640 (may not work)