Ingredients
- 4 cans cannellini beans(2 cans drained)
- 1/4 cup extra virgin olive oil
- 1/2-1 medium onion chopped
- 2-3 cloves garlic chopped
- 4 oz pancetta or approx 4 slices bacon diced
- 6 cups chicken broth
- 1 cup crushed tomatoes
- 1 1/2 cups small pasta shells or ditalini uncooked
- 1 1/2 tsp kosher salt and pepper
- crushed red pepper flakes optional
- parmesan cheese optional
Preparation
Step 1
Drain 2 can of beans, and set aside.
In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and saute about 4 additional minutes.
Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
Add the pureed mixture back into the pot, along with the drained beans, the chicken , salt,pepper and crushed tomatoes. Bring to a boil.
Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
Once the pasta is cooked, remove from heat.
Taste, and add more salt and pepper if necessary.
Serve, topped with red pepper flakes and parmesan cheese, if you like.
Tip : If you find that the soup is getting too thick as the pasta cooks, feel free to add a little more broth or water. It’s supposed to be thick, but you want it to still be soupy.