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Pasta e Fagioli

America's Test Kitchen, with a couple of additions and changes
  • 65 minutes
  • Serves 8 to 10

INGREDIENTS

1/2 lb

Ground beef, lean

3 oz

Pancetta or 3 slices bacon, fine

3

Anchovy, fillets

2 15 ounce cans

Cannellini beans

1

Carrot, medium sized fine

1

Celery, fine rib

4

Garlic cloves

1

Onion, fine

1 tsp

Oregano, dried

1/4 cup

Parsley, fresh

1 28 ounce can

Tomatoes

3 1/2 cups

Chicken broth

1 cup

Elbow pasta

1/4 tsp

Red pepper flakes

1

Salt and pepper

1 tbsp

Olive oil, extra-virgin

1

Parmesan cheese, rind

2 oz

Parmesan cheese

2 1/2 cups

Water