Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ditalini pasta
- 1/4 cup grated Parmesan cheese, for garnish
- 4 small sprigs fresh rosemary, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add pancetta; cook until crispy (5-7 minutes). Remove pancetta, leaving fat in the pot.
- Add onion, carrots, and celery; sauté until softened (8-10 minutes). Stir in garlic; cook for 1 minute.
- Add crushed tomatoes, cannellini beans, chicken broth, water, salt, and pepper. Simmer for 20 minutes on low heat.
- Cook ditalini pasta separately until al dente; drain.
- Mix cooked pasta into the soup; adjust seasoning if necessary.
- Serve soup in bowls garnished with Parmesan cheese, crispy pancetta, and rosemary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 1050mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg