Ingredients
- 4 ounces diced pancetta
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 large carrots, diced
- 1 and 1/2 cups green beans (trimmed and cut into 1/2 inch pieces)
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 5 tablespoons tomato paste
- (1) 28 ounce can diced tomatoes
- (1) 28 ounce can crushed tomatoes
- 4 cups low-sodium chicken bone broth
- 4 cups low-sodium beef bone broth
- (1) 15 ounce can kidney beans, drained and rinsed
- (1) 15 ounce can Cannellini beans
- 1 and 1/2 cups elbow pasta
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh lemon juice (about 1 lemon)
- Salt and pepper, to taste
- 1/2 cup parmesan cheese, grated
Instructions
In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan. Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste.
Add in the diced and crushed tomatoes, chicken broth, and beef broth, stir well to combine and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, Cannellini beans, and pasta; cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed. Ladle into bowls, sprinkle with pancetta bits and parmesan cheese, and serve warm.
