Beans and pasta, can’t get much more peasant than this in a rich hearty broth. Feel free to use your favourite bean or whatever you have in the cupboard for this Pasta E Fagioli recipe.Ingredients:4 oz (125 g) pancetta, diced1 onion, chopped4 cloves garlic, minced2 stalks celery, chopped1/4 tsp (1 mL) hot pepper flakes1 can (28 oz/796 mL) plum tomatoes2 cups (500 mL) vegetable or chicken stock1 can (19 oz/540 mL) white kidney beans, drained and rinsed1 cup (250 mL) ditali or tubetti2 tbsp (25 mL) chopped fresh basilMethod:In soup pot cook pancetta over medium heat for about 3 minutes or until golden. Add onion, garlic, celery and hot pepper flakes and cook for about 5 minutes or until softened.Meanwhile, in blender or food processor puree tomatoes until smooth. Pour into vegetable mixture with vegetable stock and bring to boil. Reduce heat and simmer for 10 minutes. Add beans, ditali and basil and boil gently for about 8 to 10 minutes or until pasta is al dente.Makes 4 to 6 servings.By: Emily Richards (@ERiscooking)Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettv#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "