PASTA & FAGIOLI (ITALIAN BEAN SOUP)

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

INGREDIENTS:

• 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

METHOD

• 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.

Source and pictures