Pasta Fagioli

• 5 Tbsp. Bertolli(R) ClassicoTM Olive Oil, divided
• 1/2 pound pancetta or bacon, finely chopped
• 1 onions large, finely chopped
• 2 carrots medium, finely chopped
• 2 containers chicken broth 32 oz. ea.
• 1 jar Bertolli(R) Organic Olive Oil, Basil & Garlic Sauce
• 2 cans cannellini 19 oz. ea., or white kidney beans, rinsed and drained
• 1/2 pound pasta shells small

1. Heat 2 tablespoons Olive Oil in 6 quart saucepot over medium heat and cook pancetta, stirring occasionally, 5 minutes until almost browned. Add onion and cooked covered, stirring occasionally, 8 minutes or until tender. Add remaining 3 tablespoons Olive Oil and carrots and cook uncovered, stirring occasionally, 10 minutes. Stir in broth, Sauce and beans. Bring to a boil over high heat. Cook over medium heat, stirring occasionally, 3 minutes. Add shells and simmer, stirring occasionally, 10 minutes or until shells are tender. Serve, if desired, with grated Parmesan cheese and chopped fresh basil.

olive oil, pancetta, onions, carrots, containers chicken broth, olive oil, beans, pasta shells small

Taken from www.yummly.com/recipe/Pasta-fagioli-298980 (may not work)