Prep 15 mins
Cook 20 mins
A yummy and easy beans and pasta winter soup. I tend to substitute vegetable broth for chicken broth in many recipes, but in this one homemade chicken broth really makes a difference. The pasta will not store well in the soup. If you don't plan to eat it all right away finish the recipe just until you add the pasta and cook that when you're ready to serve. From Cook's Illustrated (subscription required to view this) http://www.cooksillustrated.com/recipe.asp?recipeids=87
- 1 tablespoon extra virgin olive oil
- extra virgin olive oil, for drizzling
- 3 ounces pancetta or 3 ounces bacon, chopped fine
- 1 cup finely chopped onion (1 medium onion)
- 2⁄3 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 3 anchovy fillets, minced to paste
- 1 (28 ounce) can diced tomatoes with juice
- 1 piece parmesan cheese, rind
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 3 1⁄2 cups low sodium chicken broth
- table salt
- 2 1⁄2 water
- 8 ounces small tubed pasta (the smaller the better)
- 1⁄4 cup chopped fresh parsley leaves
- ground black pepper
- 2 ounces grated parmesan cheese
- Brown the pancetta in the olive oil.
- Add the onion and celery and cook until translucent.
- Add the garlic, oregano, red pepper flakes, and anchovies. Saute until the aroma blooms.
- Add the tomatoes with their liquid. Heat to blend.
- Add the cheese rind and beans. Cook for about 10 minutes.
- Add the water, chicken broth and heat. Add the pasta and cook according to the directions on the pasta packaging.
- Finish with parsley salt and pepper and a bit more olive oil.