Pasta e Fagioli
Ingredients
- 3 tablespoons Olive oil
- 1 Onion, chopped
- 3 Celery stalks, chopped
- 3 Garlic cloves, finely chopped
- 1/2 teaspoon Red pepper flakes
- 2 tablespoons Tomato paste
- 1 pound Dried pinto beans
- 4 cups Chicken stock
- 6 cups Water
- 1 14 oz can whole peeled tomatoes, pureed
- 1 Parmesan rind
- 1 Sprig of rosemary
- 1 Bay leaf
- 1 pound Ditalini pasta
- Pecorino romano, for serving
Instructions
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