Ingredients:

  • 2 oz pancetta, diced
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) crushed tomatoes
  • 6 cups chicken broth
  • 1 Parmesan rind (approx. 2-inch piece)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup ditalini pasta
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup grated Parmigiano Reggiano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced pancetta and sauté until the fat has rendered and the meat is mahogany-colored and crisp.
  2. Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are translucent and fragrant.
  3. Stir in the minced garlic and cook for 60 seconds more.
  4. Stir in the crushed tomatoes, dried oregano, and bay leaf, scraping the bottom of the pot to release the browned bits.
  5. Pour in the chicken broth and add the drained cannellini beans and the Parmesan rind. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes.
  6. While the soup simmers, boil the ditalini pasta in a separate pot of salted water according to package directions until al dente, then drain.
  7. Fold the cooked pasta into the soup and stir in the fresh parsley and grated Parmigiano Reggiano. Season with salt and black pepper to taste.