Pasta Fagioli

Ingredients

• 5 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 1/2 lb. pancetta or bacon, finely chopped
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 containers (32 oz. ea.) chicken broth
• 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
• 2 cans (19 oz. ea.) cannellini or white kidney beans, rinsed and drained
• 1/2 lb. small pasta shells

Directions

1. Heat 2 tablespoons Olive Oil in 6 quart saucepot over medium heat and cook pancetta, stirring occasionally, 5 minutes until almost browned. Add onion and cooked covered, stirring occasionally, 8 minutes or until tender. Add remaining 3 tablespoons Olive Oil and carrots and cook uncovered, stirring occasionally, 10 minutes. Stir in broth, Sauce and beans. Bring to a boil over high heat. Cook over medium heat, stirring occasionally, 3 minutes. Add shells and simmer, stirring occasionally, 10 minutes or until shells are tender. Serve, if desired, with grated Parmesan cheese and chopped fresh basil.