Pasta Fazool

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3″ block of leftover meatloaf, 1/2 lbs Italian sausage, or 4 strips of bacon (optional)

2 medium onions chopped

3 medium stalks celery chopped

2 medium carrots chopped

6 cloves garlic minced

1/4 C vermouth

1 qt chicken or vegetable stock

2 C chopped tomatoes

3/4 C borlotti beans (cranberry) soaked overnight

Parmesan rind

1/4 C chopped fresh basil

1 bay leaf

4 sprigs thyme

salt and pepper to taste

4 oz dried pasta (I used orecchiette)

Parmigiano-Reggiano for serving

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