Recipe Name Pasta e fagioli Submitted by deeter@thedorseys.com Recipe Description This is an amalgamation of different recipes with a couple of additions of my own. Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 45 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 4 ounces pancetta, diced 2 tablespoons olive oil, extra virgin 1 medium (2-1/2" dia) onion, chopped 2 large (7-1/4" to 8-1/2" long) carrots, diced 2 stalks large (11"-12" long) celery, diced 1 medium zucchini, diced 4 cloves garlic, chopped 1 can (28 fl oz) canned tomatoes, diced 3 cups navy beans, canned (unseasoned) 1 teaspoon thyme, dried 1/2 teaspoon rosemary, dried, crushed 1 leaf bay leaf 4 cups chicken stock, low salt 2 cups baby spinach leaves, raw 1.5 ounces ditali pasta, cooked Steps Sequence Step 1 Brown pancetta in olive oil. Soften onions. Add carrots, celery, zucchini,garlic. Soften slightly. Add beans, tomatoes, stock. Simmer for 30 minutes. Add chopped spinach. Add cooked pasta. Serve.