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Pasta e Fagioli Soup with Crostini
Description Pasta e Fagioli Soup with Crostini
Serves 8

3 Tbsp. olive oil

2 oz. pancetta, chopped brunoise
4 cloves garlic, minced
1 carrot, chopped brunoise
1 onion, chopped brunoise
Salt and pepper
1 cup tomato sauce
2 cups fresh tomatoes, seeded and diced
2 qt. chicken stock
1 cup corn, fresh or frozen and thawed
2 cans cannellini beans, drained & rinsed
1/4 cup fresh Italian parsley, chopped
1 cup ditalini pastina pasta, cooked
1/4 cup parmesan cheese, grated
1/4 cup pesto
8 crostini

Heat oil in a large saucepan. Brown pancetta first, and then add carrot, garlic and onion and cook until soft. Season with salt and pepper.

Stir in tomato sauce, fresh tomatoes, corn and stock. Cook for 10 minutes. Add beans and parsley. Cook for 20 minutes.

In a separate pot, cook 1 cup of pastina pasta until it is al dente. Drain and reserve.
Process 1 cup of the cooked cannellini beans in the food processor. Stir mixture back into the soup along with pesto.

Serve with pastina, crostini and parmesan cheese.
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