Ingredients
- 1 lb red or white kidney beans, if dry, soak overnight in 6 cups of water.
- 1/2 tsp. baking soda
- 6 cups low-sodium chicken broth, divided
- 6 oz. diced pancetta
- 1 1/2 cups diced onions
- 1/2 cup each diced carrot and celery
- 2 tbsp. tomato paste
- 1 tbsp. minced garlic
- 2 sprigs each fresh rosemary and sage
- 1 dried bay leaf
- 3 cans diced tomatoes in juice (14.5 oz. each)
- salt & pepper to taste
- 2 cups uncooked ditalini pasta
- grated Parmesan cheese
- minced fresh sage
Preparation
Step 1
If using dry beans,soak in 6 cups of water in az large pot, covered, refrigerated overnight or at least 8 hours.
Add baking soda to pot. Bring beans to a boil and boil for 10 minutes.
Drain and rinse beans, then transfer to a 7-8 quart slow cooker. Stir in 5 cups of broth.
Cook pacetta in a saute pan over medium heat until crisp, transfer to a paper towel lined plate and set aside. Reserve 3 tbsp. drippings.
Saute onion, carrot and celery in drippings in same pan over medium-high heat until onion begins to brown, 6-7 minutes. Stir in tomato paste and garlic; cook until fragrant, 1 minute.
Deglaze pan with remaining 1 cup broth, scraping up any brown bits. Pour mixture over beans in slow cooker. Tie rosemary and sage and bay leaf in a piece of cheesecloth; add to slow cooker.
Cover slow cooker and cook beans until tender on high setting, 3-4 hours, or on low setting, 4-5 hours. Stir in tomatoes; season with salt and pepper. Cover and cook 1 hour more.
Meanwhile, cook past in a large pot of salted water; drain.
Divide pasta amont bowls; ladle soup over pasta. Garnish with Parmesan, minced sage and pancetta.