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Italian Pasta and Bean Soup

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"The Italian classic pasta e fagioli started out as peasant food—cucina povera—but now is universally embraced. This homage delivers outstanding flavor and perfect al dente pasta—and thanks to smart use of canned beans and canned tomatoes, it doesn't take all afternoon to make. First, cook pancetta in a Dutch oven and then cook the vegetables in the rendered fat before adding a few minced anchovies for umami depth. Adding the tomatoes and beans together lets them absorb flavor from each other as they simmer, and a combo of chicken broth and water adds richness without turning this into a chicken soup. A Parmesan rind infuses the soup with a subtle savory complexity. We store rinds in the freezer to add umami on demand, but if you don't have one, you can substitute a 2-inch chunk of Parm. Naturally, it's a must to garnish bowls with a drizzle of olive oil and a sprinkle of grated cheese, plus maybe a dollop of pesto."

List of Ingredients

â—¦ 1 tablespoon extra-virgin olive oil, plus extra for serving
â—¦ 3 ounces pancetta or bacon, chopped fine
â—¦ 1 onion, chopped fine
â—¦ 1 celery rib, chopped fine
â—¦ 4 cloves garlic, minced
â—¦ 1 tablespoon minced fresh oregano or 1 teaspoon dried
â—¦ ¼ teaspoon red pepper flakes
â—¦ 3 anchovy fillets, rinsed and minced
â—¦ 4 cups chicken broth
â—¦ 2 cups water
â—¦ 1 (28-ounce) can diced tomatoes
â—¦ 2 (15-ounce) cans cannellini beans, rinsed
â—¦ 1 Parmesan cheese rind, plus grated Parmesan for serving
â—¦ 1 teaspoon salt
â—¦ 1 cup orzo, ditalini, or other short pasta
â—¦ ¼ cup minced fresh parsley


Recipe

Heat oil in Dutch oven over medium heat until shimmering. Add pancetta and cook until rendered, 3 to 5 minutes. Stir in onion and celery and cook until softened, about 5 minutes. Stir in garlic, oregano, pepper flakes, and anchovies and cook until fragrant, about 30 seconds.

Stir in broth and water, scraping up any browned bits. Stir in tomatoes and their juice, beans, Parmesan rind, and salt. Bring to simmer and cook until flavors meld, about 10 minutes.

Bring soup to boil over medium-high heat. Stir in orzo and cook until al dente, about 8 minutes. Discard Parmesan rind. Stir in parsley and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with grated Parmesan before serving.

Serves 8 to 10