This dish is inpired by one of the classic stand-bys, Vegetable Soup.  The bulk soup deliveries usually include a bread, biscuit or other carbohydrate serving.  This re-tooled version is so velvety from the beans and pasta that it doesn’t need any bread. Now, if you have a hearty dark bread, why not guild the lily?

Ingredients:

  • 1 T extra-virgin olive oil, plus more for drizzling
  • 3 Oz pancetta or bacon, chopped fine
  • 1 Med. onion, chopped fine
  •  1 celery rib, chopped fine
  • 1 Med. garlic clove, minced or pressed
  • 1 tsp. dried oregano
  • Pinch red pepper flake
  • 3 anchovy fillets, minced to a paste
  • 1 (28 Oz) can diced tomatoes
  • 1 piece parmesan cheese rind, about 2×5”
  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 3.5 C low-sodium chicken or vegetable broth
  • 2.5 C water
  • 8 Oz small shaped pasta (ditalini, tubetini, conchigliette or orzo)
  • ¼ C chopped fresh parsley leaves
  • 3 Oz grated parmesan cheese
  • Kosher salt
  • Ground pepper

Preparation:

  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering
  2. Add the pancetta and cook until it starts to brown; 3 – 5 minutes
  3. Add the onions and celery, stirring until softened; 5 – 7 minutes
  4. Add the garlic, oregano, red pepper flakes, and anchovies, stir constantly until fragrant; 1 minute
  5. Add tomatoes with their liquid, cheese rind and beans
  6. Bring to a boil, reduce to low and simmer 10 minutes
  7. Add the broth, water large pinch of salt
  8. Bring to a boil , add the pasta and cok until tender
  9. Discard the cheese rind
  10. Off the heat, stir in 3T parsley and adjust season to taste
  11. Ladle soup into bowls, drizzle with olive oil and top with the last of the parsley
  12. Serve immediately and pass the parmesan separately

 ENJOY!