Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 4 oz pancetta, diced
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 28 oz crushed tomatoes
  • 6 cups chicken stock
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced pancetta and cook until the fat renders and the meat becomes golden and crisp.
  2. Stir in the onion, carrots, and celery, cooking until the vegetables are translucent. Add the garlic and sauté for 60 seconds until fragrant.
  3. Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom.
  4. Stir in the crushed tomatoes, stock, oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  5. Scoop out about 1 cup of the cannellini beans and blend them with a splash of broth until smooth. Stir the puree back into the soup to thicken the broth.
  6. Stir in the remaining cannellini beans and ditalini pasta. Simmer until the pasta is al dente.
  7. Remove the bay leaf. Stir in the fresh parsley and lemon juice. Season with salt and black pepper to taste.