Pasta Fagioli

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Ingredients

2 tablespoons extra-virgin olive oil
4 oz pancetta, (diced)
1 medium yellow onion, (finely diced)
2 medium carrots, (finely diced)
2 medium ribs celery, (finely diced)
2 cloves garlic, (minced)
½ cup white wine
6 cups chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (15.5-oz) cans cannellini beans or chickpeas, drained and rinsed
¼ cup dried lentils, (rinsed (preferably French green lentils, but any green or brown lentils are fine))
1 (14.5-oz) can diced tomatoes, (with their juices)
2 bay leaves
1 tablespoon minced fresh rosemary
¾ cup pasta, (such as elbow macaroni or ditalini)
⅓ cup freshly grated Parmigiano-Reggiano, (plus more for serving)

As published by Once Upon a Chef.

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