| Ingredients: 2 Ounce(s) pancetta 2 finely chopped onion, white 2 Tablespoon(s) oil, olive 2 finely chopped carrot 1 finely chopped celery 3/4 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper 30 Ounce(s) beans, cannellini 2 Tablespoon(s) tomato paste 4 Clove(s) minced garlic 1/4 Teaspoon(s) red pepper flakes 4 Cup(s) chicken broth 1 Cup(s) pasta, elbow 1/2 Cup(s) chopped basil leaves 1 Cup(s) grated cheese, parmesan |
Directions:
Dice the pancetta into fine pieces so that it fully renders into the soup. In a soup pan, heat olive oil, add pancetta, onions, celery, salt, pepper. Cook over medium high for about 10 minutes until the onions are translucent but not browning. In a food processor, blend half the beans and one cup of water. Puree until smooth. About 30 seconds. Add to the soup pan, tomato paste, garlic, red pepper flakes. Cook for about 2 minutes to toast the tomato paste and bloom the pepper flakes. Add chicken broth, the remaining half of beans and bean puree. Bring the soup to a boil, then reduce heat to simmer. Add the uncooked pasta to the soup base while boiling. Cook until al dente, about 12 minutes. Stir occasionally. Remove from heat. Add basil and parmesan. Serve and garnish with more parmesan and olive oil. |