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Categories:
pancetta yellow onion Italian seasoning red pepper kosher salt garlic white wine chicken stock cannellini beans tomatoes ditalini Parmesan cheese fresh basil
Viewed: 35 - Published at: 4 years agoIngredients
- 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
- 2 15 -ounce cans cannellini beans, drained and rinsed
- 1 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
Method
- 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.
- Photograph by Ryan Liebe
