Pasta e Fagioli recipes

Ingredients

• 1¼ cups dried Borlotti beans (soaked 8-12 hours in a bowl of water, drained and rinsed)
• ½ cup (75 grams) cubed pancetta
• 2 tablespoons (30 grams) olive oil
• 1 clove of garlic chopped
• ½ onion chopped
• 1 celery stalk chopped
• 1 or 2 carrots chopped
• 1 can (400 grams) cubed tomatoes (just tomatoes nothing added) or if you prefer you can substitute 1 cup of tomato puree
• 1 can (400 grams) cubed tomatoes (just tomatoes nothing added) or if you prefer you can substitute 1 cup of tomato puree
• 1 sprig of rosemary
• ¾ teaspoon (3/4 gram) oregano
• ¾ teaspoon (3/4 gram) basil
• bay leaf
• 1 teaspoons (5½ grams) salt
• pinch or 2 of hot pepper flakes if desired
• 2 cups (1/2 liter) vegetable broth
• 1 cup (1/4 liter) bean water
• 1 cup (1/4 liter) water
• 1-2 cups cooked Ditaloni pasta (depending how much pasta you like to add)

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