This is one of my favorite foods but very rarely do I find a
restaurant where I really like it. My secret in this one is red pepper flakes
to make the soup a little spicy. It’s perfect on a cold winter day (like this
week where it has been negative degrees here in NJ). I seriously think I could
live off it and it doesn’t hurt that this soup can be ready in about 30
minutes.
What You’ll Need
- 2 tablespoons extra-virgin olive oil
- 3 slices pancetta, chopped
- 1 sprigs rosemary
- 1 large bay leaf
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- 2 gloves of garlic (chopped)
- 2 (15 ounce) cans cannellini beans
- 1 large tablespoon tomato paste
- 2 cups of water
- 1 quarter chicken stock
- 1 ½ cups ditalini pasta
- 1 tablespoon red pepper flakes (can you less if you would like)
- Grated parmigiano for topping
What to do:
In a large pot over medium heat oil and add in pancetta
(cook until brown) then add in rosemary, bay leaf, chopped vegs and garlic.
Season with salt and pepper and cook until vegetables are tender.
Add beans,
tomato sauce, water and stock to the pot and raise the heat to high. Bring the
soup to a boil and add in pasta. Cook the coup 6 to 8 minutes until the pasta
is cooked.
Remove the bay leaf and add in red pepper flakes. Let the soup cool
for a few minutes and ladle soup into bowls topping with grated cheese.
Don’t forget the crusty bread for mopping up the soup!
