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Italian Bean & Pasta Soup

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Pancetta, garlic, vegetables, and herbs give this soup fragrance and flavor, while the beans and pasta make it hearty. If you can't find fresh beans, use 1 cup dried beans. Rinse the beans, then soak them under 1 inch of water for at least 4 hours, drain, and increase the cooking time to 45 to 60 minutes."

List of Ingredients

â—¦ ¼ pound pancetta, chopped
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ 1 yellow onion, finely chopped
â—¦ 2 carrots, diced
â—¦ 1 stalk celery, diced
â—¦ 2 cloves garlic, minced
â—¦ 8 cups chicken stock or broth
â—¦ 1 pound shelled cranberry beans
â—¦ 1 fresh rosemary sprig
â—¦ 1 bay leaf
â—¦ 2-inch piece Parmesan cheese rind
â—¦ â…” cup small pasta shapes such as conchigliette or ditalini
â—¦ 2 tomatoes, seeded and chopped
â—¦ Kosher salt and freshly ground pepper
â—¦ Freshly grated Parmesan cheese, for serving


Recipe

In a soup pot, cook the pancetta with the oil over medium heat, stirring occasionally, until the pancetta begins to brown, about 5 minutes. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Pour in the stock and add the beans, rosemary, bay leaf, and Parmesan rind. Raise the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are just tender, about 30 minutes.

Stir the pasta and tomatoes into the pot and simmer, stirring occasionally, until the pasta is al dente. Discard the rosemary, bay leaf, and Parmesan rind. Season the soup with salt and pepper, ladle into warmed bowls, and serve at once, passing the Parmesan cheese on the side.

Makes 6 servings



• Lighten It Up:
Beef stock can be used in place of the chicken stock. Add a spoonful of pesto to each bowl for a colorful garnish. For a more colorful serving, substitute the pasta for one zucchini, diced, and double the amount of carrots and celery.