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PASTA E FAGIOLI SOUP

Featuring nutritious canned tomatoes, picked & packed at the peak of ripeness, and flavorful canned chicken broth, a hearty bowl of this Pasta e Fagioli Soup will leave you asking for seconds.

Servings: 4
Prep time: 5 minutes
Prep time: 25 minutes

INGREDIENTS:

2 tablespoons extra-virgin olive oil
4 ounces chopped pancetta (about 1/2 cup)**
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
Kosher salt and cracked black pepper (~1/2 tsp. each)
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes, diced
3 (14.5-ounce) cans chicken broth
1 1/2 cups ditalini pasta (short tubular pasta)
1/4 cup grated Parmesan cheese, for garnish

PREPARATION:

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the pancetta bits just until they start to crisp before adding the onion, garlic, and thyme. Season with salt and pepper and sauté until fragrant and golden brown.

Add the canned beans, tomatoes, and chicken broth. Bring the soup to a rapid boil before adding the pasta. Reduce to a simmer and cook the soup covered, stirring occasionally for 8-10 minutes or until the pasta is cooked al dente.

Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.