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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Given to me by my friend Darcy Grimaldi. If all water is used instead of stock, increase the salt to taste. If pancetta is not available, use bacon. This soup is best eaten soon after it's made, as the pasta will continue to swell. Ingredients:
1 tablespoon olive oil |
3 ounces pancetta, finely chopped |
1 medium onion, finely chopped |
1 stalk celery, finely chopped |
4 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon red chili pepper flakes, to taste |
28 ounces canned diced tomatoes |
1 piece parmesan rind, about 5 x 2 inches |
2 (15 ounce) cans cannellini beans, drained and rinsed |
1 quart low sodium chicken broth |
1 quart water |
1 teaspoon salt |
8 ounces small type pasta, such as ditalini |
1/4 cup chopped fresh parsley |
ground black pepper |
grated parmesan cheese, to pass at table |
Directions:
1. Heat the oil in a large pot over medium-high heat, then add the pancetta and saute until lightly browned. Add the onion and celery, continue cooking, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes, saute on minute.
2. Add the tomatoes and deglaze the bottom of the pan. Add cheese rind, beans, and simmer 10 minutes. Add the stock and water, bring to a boil, then add pasta and cook until tender, according to package directions.
3. Remove from heat and discard cheese rind. Add parsley and black pepper, adjust seasoning, and serve in individual bowls, drizzled with a small amount of extra-virgin olive oil.
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