This classic Italian bean soup is hearty enough to warm up any crowd.
We recommend serving it with a gigantic loaf of crusty Italian bread and butter.
SERVES: 4 TO 6
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 cloves garlic, smashed
- 1/4 pound pancetta, cubed
- 1 potato, diced small (optional)
- 1 (28-ounce) can Italian Crushed Tomatoes
- 5 cups chicken broth or water
- 1 (1-pound) package Ditalini pasta, cooked for al dente texture
- 1 (14-ounce) can Chickpeas
- 1 (14-ounce) can Cannellini Beans
- Sprig fresh rosemary
- Grated Parmigiano-Reggiano, for serving
- Salt and pepper
- Heat a large soup pot on a medium high setting. Add oil, onions, garlic and pancetta. Lightly brown pancetta, about 4 minutes. Add a pinch of salt and pepper. Remove garlic and discard.
- Add potatoes, tomatoes and broth. Once boiling, turn down to a steady simmer. Simmer on low for 20 minutes, stirring occasionally.
- For a thicker, creamier texture, we use an emulsion stick or the back of a fork to smash potatoes before adding beans. Stir in chickpeas and beans. Add sprig of fresh rosemary. Simmer for another 5 minutes.
- Add cooked pasta and cook together for another 2 minutes to marry flavors.
- Serve topped with grated Parmigiano-Reggiano.