Back to 6 servings 1 tbsp olive oil 4 oz diced pancetta, you can also swap for pork bacon 1 large yellow onion, finely diced 1 large celery stalk, diced small 5 garlic cloves, minced 0.25 tsp red pepper flakes 1 large fresh rosemary sprig, See notes if you only have dried rosemary 5 cup chicken stock 2 14 oz cans cannellini beans, rinsed and drained 1 cup canned whole plum tomatoes with the juices, hand-crushed into really small pieces 0.25 cup freshly grated Parmigiano Reggiano cheese 0.25 tsp black pepper 0.5 tsp salt, plus more for seasoning the aromatics 1 cup dried pasta, I like to use ditalini or small shells 1 Parmigiano Reggiano rind
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta and cook until browned, about 3 to 4 minutes.2 Step 2: Add the diced onion and celery with a healthy pinch of salt. Cook with the pancetta until the vegetables are softened but not browned, about 3 to 4 minutes.3 Step 3: Add the minced garlic and cook for about 60 seconds. Then add the red pepper flakes and rosemary sprig, stirring everything together for 30 to 60 seconds to let the flavors bloom.4 Step 4: Add the chicken stock, crushed tomatoes, cannellini beans, Parmigiano rind, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Partially cover the pot and let everything simmer gently for 25 minutes, stirring occasionally.5 Step 5: Once the soup has simmered, transfer about 2 1/2 cups of the soup to a blender, avoiding the rosemary sprig and cheese rind. Blend for 10 seconds until creamy, then return the blended soup to the pot. Alternatively, use an immersion blender to pulse in the soup a few times to blend about half of it.6 Step 6: Add the dried pasta to the pot. Cook, stirring frequently, for about 10 to 15 minutes until the pasta is soft and the soup has thickened. Stir often to prevent the pasta from sticking to the bottom.7 Step 7: Once the pasta is cooked and the soup has reached a thicker consistency, remove and discard the rosemary sprig and cheese rind. Stir in 1/4 cup of freshly grated Parmigiano Reggiano. Taste and season with salt if needed. Serve with extra grated Parmigiano Reggiano on top.getsaucepan.com/r/950fb9c7-2d90-4f96-ae48-c3a9318f807f · Original: https://asimplepalate.com/blog/authentic-pasta-e-fagioli/
