Ingredients
2 tbsp olive oil
2 large onions, peeled and chopped
4 cloves garlic, peeled and minced
3 stalks celery, chopped
1 medium carrot, peeled and sliced
2 to 3 ounces pancetta, chopped
4 cups cooked cannellini beans
3/4 cup chicken broth
2 dried red chiles
1 cup elbow macaroni, cooked
salt and pepper to taste
garnish: chopped italian parsley
How to prepare
In a large pot or dutch oven, heat olive oil on medium heat. Add onions, garlic, celery, carrot and pancetta. Cook, stirring frequently, until onions are transparent. Drain beans, reserving liquid. Add beans to onion mixture along with 1 1/2 cups of the reserved liquid from the beans. Add chicken broth and chiles. Simmer, uncovered, for 10 to 15 minutes. Add pasta. Mixture should be thick, but if necessary add more chicken broth. Remove from heat and discard chiles. Ladle into bowls and sprinkle on chopped leaves of italian parsley. Makes 6 to 8 servings.
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