Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil (plus extra for finishing)
  • 4 oz Pancetta (or Guanciale), diced small
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Carrot, finely diced
  • 1/2 cup Celery, finely diced
  • 3 large cloves Garlic, minced or crushed
  • 1 Tbsp Tomato Paste
  • 1 large sprig Fresh Rosemary
  • 1 Bay Leaf, dried
  • 6 cups Chicken or Vegetable Broth, low sodium
  • 1/2 cup Crushed Tomatoes
  • 2 x 15 oz cans Cannellini Beans, rinsed and drained
  • 3/4 cup Small Pasta (Ditalini or Tubetti)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 small piece Parmesan Rind (optional, for simmering)
  • Grated Parmesan Cheese, for serving (optional)

Instructions:

  1. Render the Fat: Place a Dutch oven over medium heat. Add the olive oil and diced pancetta. Cook slowly until the pancetta is crisp and the fat has rendered out (5–7 minutes). Remove the crisp pancetta pieces with a slotted spoon and set them aside for garnish.
  2. Sweat the Soffritto: Reduce the heat slightly. Add the diced onion, carrot, and celery to the pot. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  3. Bloom the Aromatics: Add the minced garlic and tomato paste. Cook for 1 minute until fragrant, deepening the tomato flavor.
  4. Add Liquid and Herbs: Pour in the crushed tomatoes and chicken broth. Add the rosemary sprig, bay leaf, and the optional Parmesan rind. Bring the mixture to a gentle boil, then reduce the heat to a low simmer.
  5. Introduce Beans: Add approximately half of the rinsed Cannellini beans to the pot.
  6. Simmer for Depth: Simmer uncovered for 20 minutes, allowing the flavors to marry and the broth to reduce slightly. Season with salt and pepper.
  7. Create Creaminess (The Chef’s Secret): Remove the rosemary sprig, bay leaf, and Parmesan rind from the pot. Using an immersion blender, carefully purée the soup directly in the pot until roughly half of the mixture is smooth and creamy.
  8. Add Remaining Beans: Stir in the remaining whole cannellini beans.
  9. Cook Pasta: Increase the heat to bring the soup back to a strong simmer. Add the ditalini pasta. Cook according to package directions (usually 8–10 minutes), stirring frequently to prevent sticking. Check consistency and add extra broth if too thick.
  10. Rest and Serve: Remove from the heat. Let the Pasta Fagioli rest for 5 minutes. Taste and adjust seasoning one final time. Serve immediately, drizzled with olive oil and garnished with the reserved crisp pancetta and grated Parmesan cheese.