Pasta e Fagioli

Pasta e Fagioli
Photo by Scott Phillips

Ingredients

  • 8 slices bacon, cut crosswise into ¼-inch-wide strips
  • 3 medium cloves garlic, minced
  • Grated or shaved Parmigiano-Reggiano for garnish
  • 2 quarts lower-salt chicken broth
  • 3 medium red onions, finely chopped
  • 1-½ tsp. red-wine vinegar; more to taste
  • 1 slender 3-inch cinnamon stick
  • + 7 more ingredients
    • ½ tsp. dried rosemary
    • 4 medium carrots, peeled, halved lengthwise, and thinly sliced
    • Kosher salt and freshly ground black pepper
    • 1 cup tubettini (or other small pasta)
    • Two 15-½-oz. cans chickpeas, rinsed and drained
    • 14-½-oz. can petite-cut diced tomatoes
    • 3 medium celery ribs with leaves, thinly sliced crosswise

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, u...

View full recipe at Fine Cooking

Comments

Variations on Pasta e Fagioli

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