Pasta Figioli

In 2003, 5 Eyewitness News anchor, Paul Folger, was working a morning show and was eating mostly fast food. He’d come home and because of that early morning schedule often lay on the couch. That’s when he discovered Rachel Ray’s 30 minute meals. He realized “he could make that too.” Now he cooks all the time. This recipe is one of the first he learned to make.

(Recipe Adapted and Inspired by Rachel Ray)

2 T Olive Oil
½ Pkg Bacon
1 White Onion Finely Chopped (med. to large)
2 Sprigs Rosemary (or 1 tsp Dried.)
1 Sprig Thyme (or 1/2 tsp. Dried.) 
2 Bay Leaves
1 Finely Chopped Carrot
1 Rib Celery
5 Cloves Garlic
Two Cans Red Kidney Beans or Cannellini Beans not drained.
1 Cup Canned Tomato Sauce
2 Cups Water
1 Quart Chicken Stock
1.5 Cups of Curly Pasta or Ditalini Pasta
Parm to Taste on top at the end 
Salt and Pepper to Taste.

Cut bacon into smaller bites then add in pot on medium heat until cooked but not crispy. Take out set aside.

In same pot with 2 Tablespoons of bacon fat, add onions cook til translucent. Then add garlic, carrot, celery sauté a few minutes.

Then add beans, tomato sauce, stock and water. 

Then add cooked bacon, bay, rosemary, thyme and dry pasta. Cook on medium heat until pasta is Al Dente. 

Serve with parm and crusty bread.