Pasta Fagioli Serves 8
1/2 Cup Chopped Speck/Pancetta
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, diced
2 Celery Stalks, diced
1 Small Onion, diced
6 oz can tomato paste
1 Quart Veggie broth
2 (14 Ounce) cans Cannellini Beans
1 Cup Small Pasta, Ditalini
1 Cup of chopped escarole/spinach
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
Heat the oil in a large heavy pot, sauté speck then add the onion, escrow, carrot, and celery until soft.
Add the garlic and cook another minute. Then add paste and let get happy.
Pour in the broth, beans and cook for 15 minutes.
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.
