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Pasta e Fagioli

1 1/2 cup dried beans soaked overnight
8 cups cold water or water/stock
2 cups ditalini pasta
2 medium carrots cut up
2 medium onions chopped
1 large clove garlic chopped
1 rib celery chopped
(2 ounces bacon or pancetta optional)
Leaves from two sprigs fresh rosemary (or dried)
olive oil for frying
3 plum tomatoes, peeled seeded, diced 15oz can tomatoes drained and diced
salt and pepper to taste
pecorino, romano or parmesan cheese
extra virgin olive oil

Soak beans overnight. Drain. Place beans in large soup pot with 6
cups of the water and/or stock and bring to boiland cook 20 to 25
minutes until al dante. Add the pasta and boil for 15 minutes
until the pasta is done. Add more water if necesary.

While the beans are cooking put oil in a large skillet and saute
carrots, celery, onions, garlic, (bacon) and rosemary for about 5
minutes or until vgetables begin to soften. Add the tomatoes, cover
and simmer for about 12 minutes.

When pasta is done add the vegetables and stir well. Add salt and
pepper and serve with cheese and dribble with extra virgin olive


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