Ingredients:

  • 2 tablespoons Olive Oil
  • 4 ounces Pancetta, diced
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 (28-ounce) can Crushed Tomatoes
  • 4 cups low sodium Chicken Broth
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Oregano
  • 1 large Bay Leaf
  • ½ teaspoon Red Pepper Flakes
  • 2 (15-ounce) cans Cannellini Beans, rinsed and drained
  • ¾ cup Small Pasta (Ditalini or Elbow Macaroni)
  • Salt and Freshly Ground Black Pepper, to taste
  • ¼ cup Fresh Parsley, chopped (for garnish)
  • Freshly grated Parmesan Cheese (for serving)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crisp (about 5–7 minutes). Remove pancetta with a slotted spoon, reserving the rendered fat in the skillet.
  2. Add onion, carrot, and celery (the soffritto) to the reserved fat. Sauté gently until softened and translucent, about 8 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Deglaze the skillet with a splash of chicken broth, scraping up any brown bits. Transfer the entire contents of the skillet, along with the cooked pancetta, into the slow cooker insert.
  4. Add crushed tomatoes, remaining chicken broth, rosemary, oregano, bay leaf, and red pepper flakes to the slow cooker. Season lightly with salt and pepper. Stir well.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  6. After the initial cook time, remove and discard the bay leaf. Scoop out about 2 cups of the soup mixture (primarily beans and broth) and blend until perfectly smooth using an immersion blender or regular blender. Return the purée to the slow cooker and stir thoroughly to naturally thicken the soup.
  7. Stir in the two cans of rinsed cannellini beans. Add the dry pasta.
  8. Cover and cook on HIGH for another 30–45 minutes, or until the pasta is al dente. Be careful not to overcook the pasta.
  9. Turn the slow cooker off. Let the soup rest, covered, for 10 minutes before serving. Taste and adjust final seasoning with salt and pepper.
  10. Serve hot, garnished generously with fresh parsley and grated Parmesan cheese.