INGREDIENTS
4 oz
Pancetta
2
Bay leaves
2 14.5 ounce cans
Cannelloni beans or chickpeas
2
Carrots, medium
2
Celery, medium ribs
2 cloves
Garlic
1/4 cup
Lentils, dried
1 tbsp
Rosemary, fresh
1 cup
Tomatoes, canned
1
Yellow onion, medium
6 cups
Chicken broth, low sodium
3/4 cup
Pasta, dried
1/4 tsp
Black pepper, freshly ground
1 tsp
Salt
2 tbsp
Olive oil, extra virgin
1/3 cup
Parmigiano-reggiano
1/2 cup
White wine