Pasta and Beans: Pasta e Fasoi

Ingredients

3 slices of thick cut bacon, cut into 1/2 inch strips

2 carrots or approximately 30 mini carrots, chopped

1 onion, chopped

2 rib celery, chopped

3 cloves garlic, finely chopped

1 bay leaf

1 ham bone

Salt

Black pepper

1 can cannellini beans, drained and rinsed

1 cup uncooked pasta such as Ditalini

Directions

Stovetop directions

In a large pot, cook the bacon over medium heat. Remove bacon and drain on a paper towel.

Add the carrot, onion, celery, garlic, parsley, a medium heat until the garlic begins to brown.

Add the ham bone and enough water to cover it, season with salt and pepper, and bring to a boil.

Add the beans and cook for 1 hour, then add the pasta, cooking at a boil until pasta is tender yet al dente. Serve immediately, divided evenly among 4 warmed pasta bowls.

Crockpot direction:

Cook bacon in a skillet over medium heat. Remove bacon from skillet. Drain on a paper towel.

Add carrots, onion, celery, garlic, parsley, bay leaf, ham bone, salt and pepper to crock pot. Add enough water (approximately 11 cups) to cover the ham bone. Cook on low for 5 hours.

After 5 hours, you should be able to remove any remaining ham that has been left on the bone. Return the ham to the crockpot and continue to cook for 2 hours.

Add beans and bacon. Turn crockpot to high and cook for 1 1/2 hours.

Add pasta and cook 20 to 30 minutes until pasta is tender yet al dente.

Notes

Modified Recipe. Original recipe on Food Network. Chef Mario Batali