| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces pancetta, diced
- 1 small yellow onion, finely diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- Kosher salt
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 cups chicken stock
- Two 15-ounce cans cannellini beans, drained and rinsed
- One 15-ounce can crushed tomatoes
- 3/4 cup ditalini or other small pasta
- 1 cup grated Parmesan cheese (about 2 ounces)
- 1 cup roughly chopped fresh basil
- Soppressata Sandwiches, for serving, recipe follows
Instructions
- Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
- Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
- Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
- Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
- Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
- Serve with Soppressata Sandwiches.
- Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 650 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 13 g |
| Sugar | 9 g |
| Protein | 34 g |
| Cholesterol | 41 mg |
| Sodium | 1293 mg |
Reviews
Yum
Excellent followed the instructions and it was perfect.
add tomato pate for thickness also Italian Sausage it’s Great so Good!
So very soothing on a cold mountain night. I’ll probably do a few things differently but there is no need to. Outstanding recipe as it stands v
Can’t wait to make this again
Ah yay this dish. I GIVE IT A 10/10, Great job!!! ITS A YES FROM ME! It’s a thumbs up 🙂 this dish is adorable, wow such amaze
This is absolutely delicious!!!!
We love this recipe! We’ve used bacon or ham as a substitute for the pancetta.
I have to use a regular blender so I leave about 1/2 can beans out and add them after blending so there are some whole beans in the soup. Very satisfying.
This soup was incredible! I only used 4 oz of pancetta, as that’s what my grocery story sells it in.I will try making without it possibly next time to cut down on the fat, but I wanted to be sure to make it as is (ok minus the 2 oz) for the first time. The red pepper adds just the right amount of kick, and the fresh basil and parmesan…mmm.
There are so many incredible rich flavors in this soup, and I loved using the immersion blender to give the soup a nice thick creamy texture, while leaving plenty of beans and of course the pasta to add texture. I’ll be eating this in 6 separate servings, as 4 would be really large bowls.
Will definitely be a favorite soup in this household going forward.
Excellent recipe – simple and delicious! omitted the pancetta, and I thought the red pepper gave it a nice kick!