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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 6 ounces pancetta small dice
- 6 carrots medium dice
- 5 celery stalks medium dice
- 3 garlic cloves sliced
- 28 ounces diced tomatoes
- 2 cans cannellini beans rinsed and drained
- 3 handfuls baby spinach fresh
- 12 cups broth
- elbow pasta cooked to al dente
- olive oil
Method
- Heat up a large pot over medium low heat. Add in a couple Tbsp of olive oil and the diced pancetta.
- Cook the pancetta until browned.
- Add in the carrots, garlic and celery. Season lightly with salt and pepper. Cook until just softened a bit.
- Stir in the diced tomatoes {including the juice}, the beans and broth {see note on broth in the intro}.
- Simmer for about 20 minutes or until the veggies are tender.
- Stir in the baby spinach and cook just for a couple more minutes.
- Add in the pasta and serve.
