Level: Intermediate
Yield: 6 BIG servings
Nutritional Analysis Per Serving: Calories 365 | Total Fat 10g | Saturated Fat 2g | Cholesterol 13mg | Sodium 1101mg | Carbohydrates 50g | Dietary Fiber 9g | Protein 18g | Sugar 8g
Total: 30 min | Prep: 10 min | Cook: 20 min
Imagine devouring this irresistible soupa lightning-fast twist on my Gran'pa Emmanuel's legendary masterpiece. You'll crave it daily!
Ingredients ()
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- Two 4 to 6-inch sprigs rosemary, left intact
- One 4 to 6-inch sprig thyme with several sprigs on it, left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- Two 15-ounce cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping
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Instructions
- Heat a deep pot over medium-high heat and add oil and pancetta. Lightly brown the pancetta pieces, then add herb stems, bay leaf, chopped vegetables, and garlic. Season the vegetables with salt and pepper. Stir in the beans, tomato sauce, water, and stock, then raise the heat to high. Bring the soup to a rapid boil and add the pasta. Reduce the heat to medium and cook the soup, stirring occasionally, for 6 to 8 minutes or until the pasta is cooked al dente. The rosemary and thyme leaves will naturally separate from the stems as the soup simmers. Remove the herb stems and bay leaf from the soup and place the pot on a trivet on the table. Let the soup rest and cool for a few minutes. Ladle into bowls and top generously with grated cheese. Serve with crusty bread for dipping.
