This was one of my fathers favorite meals.  My family loves this dish with lots of freshly grated Pecorino Romano and good crusty bread.

Pasta e Fagioli 

1 15.5 oz can cannellini beans

4 Large Potatoes, peeled and chopped

12-15 Bacon slices, rough chopped

3 Large Carrots, grated

1 13.76oz box Cirio Italian Crushed Tomatoes

6 cups water

1 Tbs olive oil

6 garlic cloves

1 tsp rosemary, ground in spice grinder or mortar and pestle

2 large bay leaves

salt & pepper to taste

1 16oz pkg. Ditalini pasta

In a large pot or Dutch oven add chopped potatoes, rosemary, bay leaf and water on medium heat. Boil for 25-30 min.

In a food processor add bacon and garlic. Process into a paste. In a large pan over medium high heat sauté until cooked. Add onions and cook until golden then add carrots and olive oil and cook until everything is carmelized.  Stir in crushed tomatoes, add water to tomato container about half way and add into bacon mixture stirring until it boils about 5-8 minutes.

Combine bacon mixture and can of beans to potatoes( you may need to add 1 cup or less if potato liquid has evaporated). Season with salt and pepper. Cover and simmer for 45-50 minutes. After everything has simmered, remove bay leaves.

In a large pot cook Ditalini pasta al dente.  Approximately 8-10 minutes.

While the pasta cooks, take an immersion blender or scoop batches into a blender and purée everything or leave some beans whole. Add cooked pasta to bean mixture and combine. (If mixture is too thick you can add some pasta water to it)

Serve and top with fresh grated Pecorino Romano  and crusty bread.

Buon Appetito!