INGREDIENTS
15 ozs
canned cannellini beans
15 ozs
canned tomatoes
2 tbsp
extra virgin olive oil
1 tbsp
fresh sage
2 cloves
garlic
3 ozs
pancetta
6 servings
parmesan cheese
6 servings
parsley
1 cup
pasta
1 pinch
red pepper flakes
6 servings
salt and pepper
32 ozs
vegetable stock
1
yellow onion