Chef Mike’s Pasta e Fagioli

Chef Mike from Ristorante Lombardo warmed up this chilly Monday Morning with delicious Pasta e fagioli.
Pasta e Fagioli
Serves: 4-6

1/4 C pancetta diced
2 C white beans, rinsed
3 T olive oil
1 carrot, diced
1 onion, diced
2 celery stalks, diced
4 garlic cloves, minced
2 sprigs rosemary
4 sprigs thyme
3 Tablespoons tomato paste
5 C chicken broth
red pepper flakes to taste
1 C cooked short pasta, elbows or ditalini
2oz grated cheese, Pecorino or Parmigiano Reggiano
extra virgin olive oil for drizzling

In a large pot over medium heat, add the olive oil until almost smoking. Add the carrot, onion, celery, and garlic. Cook slowly, making sure not to let the vegetables get too brown. Continue to cook until the vegetables soften nicely. About 10-15 minutes. Add the tomato paste and continue to cook, stirring constantly until the paste turns slightly orange, about 3-4 minutes. Add the stock, the beans, the herbs, and the crushed red pepper. bring to a simmer, adjust seasoning, and let the flavors come together, at least 20 minutes on low. Serve in 4 warm bowls and finish with a sprinkle of cheese and a drizzle of good olive oil.