Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 4 ounces pancetta, diced (115g)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 medium carrots, diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 6 cups chicken broth (or vegetable broth for vegetarian) (1.4 liters)
  • 1 (14.5 ounce) can crushed tomatoes (410g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • ½ cup ditalini pasta (or other small pasta shape) (approx. 50g)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving (optional)
  • Extra virgin olive oil, for drizzling (optional)

Instructions:

  1. Heat olive oil in a large pot. Add pancetta (or bacon) and cook until crispy. Add onion, carrots, and celery. Sauté until softened. Add garlic, oregano, and red pepper flakes; cook until fragrant.
  2. Pour in chicken broth and crushed tomatoes. Bring to a simmer.
  3. Add cannellini beans and ditalini pasta. Simmer until pasta is cooked al dente, stirring occasionally to prevent sticking.
  4. Season with salt and pepper to taste. Garnish with fresh parsley, Parmesan cheese (if using), and a drizzle of olive oil (if using). Serve hot.