1 can (14 ounces) cannellini beans, drained and rinsed
1 can (14 ounces) cannellini beans, drained, rinsed and mashed
1 can (28 ounces) plum tomatoes, chopped
3/4 cup tubetti pasta, or other small pasta
Parmesan cheese for garnish, grated
Italian Parsley for garnish, coarsely chopped
Recipe Info
Difficulty Level:
Easy
Prep Time:
15 minutes
Cook Time:
43-45 minutes
Total Time:
57 minutes to 1 hour
Serving size:
6
Directions
1. In a large skillet over medium high heat sauté pancetta until crisp. Reserving the fat, remove the pancetta from the pan and place onto a paper towel lined plate. Set aside.
2. In the same skillet, sauté the onion, carrots, and garlic for 10 minutes in the reserved pancetta fat. Stir in the Sicilian.
3. In a large soup pot over medium high heat, combine the pancetta, onion mixture, chicken broth, whole and mashed cannellini beans, and tomatoes. Simmer uncovered for 15 minutes.
4. Add the pasta and cook 10-12 minutes or until just cooked. Salt and pepper to taste.
5. Serve with grated parmesan cheese and chopped parsley.
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