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Super-Sized Pasta E Fagioli

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Rachael Ray
Related tags
main-dish soups nut free lunch italian
Nutrition per serving    (USDA % daily values)
CAL
1024
FAT
115%
CHOL
18%
SOD
149%

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Ingredients for 4 servings

4 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

4 thick slices pancetta (1/2-inch thick each), diced

2 sprigs rosemary

4 sprigs thyme

1 large fresh bay leaf or 2 dried bay leaves

1 medium onion, cut into chunks

2 small carrots, cut into chunks

4 ribs celery, cut into chunks

6 large cloves garlic, chopped

Coarse salt and pepper

2 cans butter beans (15 ounces each), drained

1 can diced tomatoes (14-15 ounces)

2 quarts chicken stock

1/2 box rigatoni

Grated Parmigiano Reggiano cheese or Romano cheese, for the table

Crusty bread, for mopping

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