Italian Soups


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.



  • 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.



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1 Comment

  • Reply
    12/05/2020 at 1:35 am

    Wow! It sounds a lot easier than I thought! Will definitely

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