45 minutes
A traditional Italian soup that combines pasta, beans, and vegetables for a hearty and comforting meal.
Cannellini Beans, rinsed and divided
0 oz
0.25 fluid ounces
Extra Virgin Olive Oil, plus more for serving
tablespoons
Onions, finely chopped
0 oz
Carrots, peeled and finely chopped
0 oz
Celery Rib, finely chopped
each
Pancetta, finely chopped
0 oz
teaspoons
teaspoons
tablespoons
Garlic Clove, minced
each
Red Pepper Flakes, optional
teaspoons
cups
Ditalini Pasta
0 oz
Parmesan Cheese, grated, plus extra for garnish
0 oz
Basil, finely chopped
cups
1. Bean Puree Prep
Puree 1 can of beans with water in a food processor until smooth, approximately 30 seconds, and set aside.
2. Vegetable Base
In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper, cooking until vegetables soften, around 10 minutes.
3. Flavor Intensification
Mix in the tomato paste, minced garlic, and optional red pepper flakes. Cook until aromatic, roughly 2 minutes.
4. Broth Infusion
Pour in the chicken broth, the second can of beans, and the bean puree. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for about 10 minutes to blend flavors.
5. Pasta Addition
Return the heat to medium, and once boiling, incorporate the ditalini pasta. Continue cooking, stirring periodically, until pasta is al dente, about 12 minutes.
6. Final Touch
Remove from heat, gently stir in the Parmesan cheese and basil.
Emphasizing vegetables and omitting meat, with a focus on the vegetable stock and more beans.
Swapping cannellini beans for chickpeas or red kidney beans can offer a different texture and flavor.
A Spanish twist with chorizo and smoked paprika.
A Mexican-inspired variant with ground meat, chili spices, and possibly chipotle.
Replacing traditional pancetta or bacon with spicy Italian sausage, chorizo, or using ground turkey can change the soup's meaty component.
Opt for high-quality, canned San Marzano tomatoes, a good Parmigiano-Reggiano for grating on top, and artisanal pasta.
Use small shapes like ditalini, cook separately until just shy of al dente, then add to the soup.
Start with a soffritto of finely diced onions, carrots, and celery cooked slowly in olive oil until soft and sweet.
Use homemade chicken, vegetable, or beef broth, or a low-sodium store-bought option for better flavor control.
Caramelize tomato paste and deglaze with red wine before adding broth and water.
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