Pasta e Fagioli

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook, stirring occasionally, until golden and crispy, about 6-8 minutes. Remove half the pancetta with a slotted spoon and set aside for garnish.

2. 2

   Add the onion, celery, and carrots to the pot with the remaining pancetta and fat. Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. 3

   Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the crushed tomatoes, stirring to combine, and cook for another 2 minutes.

4. 4

   Add the chicken stock, one can of cannellini beans, Parmesan rind, rosemary sprigs, bay leaves, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes to develop the flavors.

5. 5

   While the soup simmers, mash the second can of cannellini beans with a fork until mostly smooth. This will help thicken the soup and create a creamy texture.

6. 6

   Remove and discard the rosemary sprigs, bay leaves, and Parmesan rind. Stir in the mashed beans and the ditalini pasta. Simmer until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.

7. 7

   Remove from heat and stir in the grated Parmigiano-Reggiano. Season generously with salt and pepper to taste. The soup will thicken as it sits; add more stock if needed when reheating.

8. 8

   Ladle into warm bowls and garnish with reserved crispy pancetta, fresh parsley, additional grated cheese, and a generous drizzle of extra virgin olive oil.