Serves 4
Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.
INGREDIENTS
- 6 bacon strips, diced
- 2 carrots, diced
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 14oz (1/2 can) San Marzano canned tomatoes, crushed
- 15oz can cannellini beans, drained
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon crushed dried red pepper
- 1 cup leftover cooked pasta, whatever type
- 1 1/2 cups chicken broth
- 2 tablespoons fresh flat leaf parsley, chopped
- 1/4 cup Parmesan cheese, grated
- Extra Virgin Olive oil for garnish
DIRECTIONS
- Preheat deep large pan on medium/high
- Cook bacon until golden, for 2 minutes
- Add onion, carrot and celery, cook for 3 minutes
- Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta
- Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
- Garnish with parsley, top with Parmesan and drizzle of EVOO