Pasta fagioli

Chris Klein
Pasta fagioli


two tablespoons (two turns about the pan) added-virgin olive oil

1/8 pound (about 3 slices) pancetta, chopped

Two 4 to six-inch sprigs rosemary, left intact

1 4 to 6-inch sprig thyme with many sprigs on it, left intact

one huge fresh bay leaf or 2 dried bay leaves

1 medium onion, finely chopped

one little carrot, finely chopped

one rib celery, finely chopped

four huge cloves garlic, chopped

Coarse salt and pepper

Two 15-ounce cans cannellini beans

one cup canned tomato sauce or canned crushed tomatoes

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