A classic Italian pasta soup, with beans and tomatoes. Quick, easy, hearty and delicious!
1/3cuppancettadiced (or bacon)
1tspdried oregano leaves
1/8tspred pepper flakes
28ozcanned diced tomatoesor *see Note 1
19ozcanned Cannelini beansrinsed *see Note 2
Chunk of Parmesan rind
4cupschicken brothor vegetable broth
1cupditalini pastaabout 6 oz, *see Note 3
Additional salt and freshly ground pepperto taste
Freshly shaved Parmesanfor serving
Heat a large pot over medium heat on the stove-top. Add the diced bacon and cook, stirring, until the fat cooks off and the bacon is starting to brown. Add the onion and celery and cook, stirring regularly, until the onions soften, 3-4 minutes. Add the garlic, oregano and red pepper flakes and cook, stirring, another minute. Add the tomato paste and cook, stirring, another 30-45 seconds.
Add the canned tomatoes (with their juices) and rinsed beans and stir to combine. Add the Parmesan rind, if using. Increase the heat under the pot, bring the mixture to a boil, then reduce heat to medium-low and simmer the bean/tomato mixture for about 10 minutes. *You can make ahead to this point and then refrigerate to finish later when ready to eat.
Add the chicken broth. Increase heat under the pot to medium high and bring the mixture to a boil. Add pasta and salt to the pot. Reduce heat to medium and cook, stirring very regularly at the start, to prevent the pasta from sticking to the bottom of the pot! Cook until the pasta is tender, about 8-10 minutes. *if your soup is getting too thick, add a splash of water to the pot, as needed. Remove Parmesan rind. Stir in fresh parsley and stir to combine.
Taste soup and add additional salt and freshly ground pepper, as needed. Serve immediately, garnished with freshly shaved Parmesan cheese.
1. You can also use whole canned tomatoes. Just hand-crush them before adding to the pot.
2. You can use any canned beans, such as red kidney, pinto, great northern or navy beans.
3. Any small pasta will work here, such as small shells, macaroni or even orzo.This is best enjoyed freshly cooked, as the pasta will continue to absorb the broth as it sits and making ahead or leftover will become a stew quite quickly.Be sure to read the Tips and FAQ above the recipe card for more advice for making this recipe.