Pasta e Fagioli

Ingredients

1 onion, diced

1 large carrot, diced

1 cup celery, diced

2 cups fresh baby kale

3 cloves garlic, sliced

15 oz. canned cannellini beans, rinsed

4 cups chicken stock

1 can diced tomatoes

1-2 cups of Pancetta, bacon or smoked sausage, diced

1/2 tsp dried thyme leaves

1/2 tsp dried oregano

2 bay leaves

2 tbsp olive oil

2 cups Ditalini pasta, cooked & drained

2 tbsp tomato paste

Parmesan cheese, grated

minced parsley, garnish

crusty bread

salt

pepper

Cooking Tools

Large cooking pot

Medium pot 

Directions
Cook pasta al dente separately in a medium stock pot with boiling salted water & drained. In a large pot, heat olive oil on medium heat and saute the bacon, sausage or pancetta for about 5 minutes.  Add in the onions, carrots, garlic and celery, cook until the carrots are slightly tender. Pour in the chicken stock, beans, tomatoes, kale, thyme, oregano, bay leaves and tomato paste.  Simmer and stir occasionally for 15 minutes, then add in cooked and drained pasta, salt & pepper to taste.  Cook for additional few minutes.  Garnish with Parmesan cheese and minced parsley.  Serve with crusty bread.
Serves 4