
Prep Time | 15 Minutes |
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Cook Time | 40 Minutes |
Pasta Fagioli
Ingredients
- 5 Tbsp. Bertolli® Classico™ Olive Oil, divided
- 1/2 lb. pancetta or bacon, finely chopped
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 containers (32 oz. ea.) chicken broth
- 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
- 2 cans (19 oz. ea.) cannellini or white kidney beans, rinsed and drained
- 1/2 lb. small pasta shells
Directions
- 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.