Pasta Fagioli Mangiafico

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Recipe bypmangiafico

Categories:
- Pasta

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Ingredients:

o 2 medium thick slices if pancetta over medium heat
o 1 large onion, medium to finely chopped
o 3 ribs celery, medium to finely chopped
o 3-5 cloves garlic, grated (to liking)
o 3 (15 ounce) can cannellini beans slightly mashed by hand
o 1 (14.5 ounce) cans dice tomatoes with garlic and or basil added
o 4 oz. tomato sauce
o 43 oz box of college inn “light and fat free” chicken broth
o ½ medium head escarole – rinsed, shredded and diced
o 1 cup of uncooked DITALINI pasta

· Lightly brown and slightly crisp (don't let it fully crisp and harden), about 10 min.

2 medium thick slices if pancetta over medium heat
Deglaze the bottom of the pot with a few tablespoons of red wine

· Add and sauté until translucent

2-3 tablespoons olive oil
1 large onion, medium to finely chopped
3 ribs celery, medium to finely chopped

· Add and cook until slightly browned

¼ teaspoon crushed red pepper
3-5 cloves garlic, grated (to liking)

· Add, bring to a boil, and simmer for 45 minutes

4 sprigs fresh thyme + 1 large sprig fresh rosemary + 1 bay leaf wrapped in cheesecloth (remove after 10 mins)
3 (15 ounce) can cannellini beans slightly mashed by hand
1 (14.5 ounce) cans dice tomatoes with garlic and or basil added
4 oz. tomato sauce
43 oz box of college inn “light and fat free” chicken broth
1/2 tablespoon Italian seasoning
Some grated cheese to taste (2 paulie bams) or (2 handfuls)

· Add, and simmer for 15 minutes