Pasta e Fagioli

Photo by Scott Phillips

Ingredients

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

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