Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 4 oz finely diced Pancetta (optional)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 large Celery Stalk, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (optional)
  • 2 Tbsp Tomato Paste
  • 2 (15 oz) cans Cannellini Beans, drained & rinsed (reserve 1/2 cup for blending)
  • 6 cups Chicken or Vegetable Stock (low sodium preferred)
  • 1 cup Water (or more stock)
  • 1 Bay Leaf
  • 1 cup Small Pasta (Ditalini or Tubetti)
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Salt and Black Pepper to taste
  • Parmesan Cheese (grated, for serving)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced pancetta (if using) and cook until crispy. Remove the crisp bits with a slotted spoon and set aside for garnish, leaving the rendered fat behind.
  2. Add onion, carrot, and celery to the pot. Sauté gently for 8–10 minutes until softened and translucent.
  3. Stir in minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant. Add tomato paste and cook for another 2 minutes, stirring constantly until it deepens in colour.
  4. Add all but 1/2 cup of the rinsed cannellini beans to the pot, along with the stock, water, and bay leaf. Bring to a boil, then reduce heat immediately to a steady simmer. Cook, partially covered, for 15 minutes.
  5. Remove the bay leaf. Scoop out approximately 1.5 cups of the soup mixture (liquid and soft beans). Transfer this to a standard blender or use an immersion blender directly in the pot and blend until completely smooth and creamy.
  6. Return the blended mixture to the pot and stir well to combine, creating a luscious, slightly cloudy texture.
  7. Bring the soup back to a gentle simmer. Add the dried pasta. Cook according to package directions (usually 8–10 minutes), stirring frequently to prevent sticking.
  8. Remove from heat. Stir in the remaining whole cannellini beans. Taste and adjust seasoning generously with salt and freshly ground black pepper. Let the soup rest for 5 minutes.
  9. Ladle into bowls. Garnish each serving with a drizzle of good quality EVOO, reserved crispy pancetta, fresh parsley, and Parmesan cheese.