White Bean and Tiny Pasta Soup

By marck

This comes from Laurie David's "The Family Dinner." A huge hit in our house.

Ingredients

• Additional garnishes:
• 8 oz tiny pasta, like orzo, tiny shells, or small macaroni
• 2 Tbsp olive oil
• 4 oz pancetta or bacon, chopped (We don't eat bacon, so I added a few dashes of Liquid Smoke™ at the end of cooking)
• 1 medium onion, chopped
• 3 large cloves garlic, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 3 15-oz cans cannelini or Great Northern beans, drained
• 6 C vegetable or chicken broth
• 1 C diced tomatoes, canned or fresh
• 1 Parmesan cheese rind (optional)
• 1 sprig fresh rosemary (I used a teaspoon or so of dried rosemary, mashed with a mortar and pestle)
• Salt and pepper to taste
• Slices of rustic bread, brushed with olive oil and toasted
• Chopped parsley (optional)
• Olive oil
• Balsamic vinegar
• Grated Parmigiano Reggiano cheese

Preparation

Step 1

1. In a large pot, cook the pasta according to the package directions. Drain and set aside.

2. Heat up your soup pot and drizzle in enough olive oil to cover the bottom. Sauté the pancetta (if using) with onion until golden. Add the garlic, celery, and carrots and sauté until fragrant, about 2 minutes more.

3. Add the remaining ingredients and simmer under a lid for at least half an hour. (The soup is happy to sit and simmer quietly on your stove for an hour, although you might need to add a little broth.)

4. Remove the rosemary stem and Parmesan rind. Puree a cup or two of the soup in your blender. Even easier, stick a hand immersion blender into the soup for a quick moment, just until it thickens a bit. Fold the cooked pasta into the soup. Taste for salt and pepper.

5. Place a slice of toast in the bottom of the bowl and ladle the soup on top, garnish with a drizzle of olive oil, a few drops of balsamic vinegar, and a shower of Parmigiano Reggiano and parsley.