• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Teeming with vegetables, legumes, and pasta, this hearty pasta e fagioli soup is perfect for chilly nights.

• 2 tablespoons extra virgin olive oil, plus more for serving
• 4 ounces pancetta, diced
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 medium ribs celery, finely diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 6 cups low sodium chicken broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
• 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
• 1 cup diced or chopped canned tomatoes, with their juices
• 2 bay leaves
• 1 tablespoon minced fresh rosemary
• 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
• 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

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