Prep Time 10 mins Cook Time 20 mins
Servings: 6-8
Ingredients
4 tablespoons extra-virgin olive oil divided
6 oz. pancetta diced
1 yellow onion, diced
2 carrots, petite diced
2 ribs celery, petite diced
1 tablespoon fresh rosemary, finely minced
1 clove garlic, chopped
1- 15 oz. can San Marzano tomatoes
4 cups chicken stock/broth (or vegetable broth)
30 oz Borlotti Beans Cooked
8 oz. Ditalini pasta
Salt and Black Pepper to taste
Freshly grated Parmigiano Reggiano, for topping
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
Add the garlic and sauté until fragrant, about 30 seconds.
Add half of the cooked borlotti beans, tomatoes, and the chicken stock.
Use a blender to puree the other half of the beans and add them back to the pot.
Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente, about 10-12 minutes.
Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated Parmigiano cheese and a drizzle of extra virgin olive oil, if desired. Buon Appetito!
Recipe Notes:
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