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Pasta & Fagioli Soup
 Prep Time 1 Hour           Serves 4-6 people

2          16 oz cans       cannellini beans
2          stalks               celery, ¼ inch diced
½         cup                  Italian parsley, fresh, chopped
4          oz                    pancetta, ¼ inch diced
1                                  onion, small & diced
1          lb                     elbow macaroni
4          cups                 chicken broth
4          tsp                   black pepper
2          cups                 Coppola’s Tuscan sauce
3          tbl                    extra virgin olive oil

Instructions
·                     Sauté extra virgin olive oil, diced onions, diced pancetta, and diced celery until onions are clear in a 6 quart pot.
·                     Add broth, black pepper, Cannellini beans, Coppola’s Tuscan Sauce and flat parsley to the sautéed mixture and bring to a boil.
·                     Next reduce to a simmer for 15 minutes.
·                     Add in uncooked pasta and simmer for another 10 minutes.

 

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