Ingredients
- 5 oz Pancetta (approx 3 thick slices, or 1/3 lbs) diced
- 1 diced onion
- 5 (15.5 oz) cans of Cannellini Beans
- 2 (32 oz ) boxes or 4 (15 oz cans) chicken broth
- 5 garlic cloves
- 3 sprigs of fresh Rosemary (or 1 1/2 teaspoons dried)
- 1 sprig of fresh Tarragon (or 1 teaspoon dried)
- 2 Tblsp. tomato paste
- 1 1/2 cups Small Shells or Ditalini pasta
- Salt to taste
- Freshly ground pepper
- Parmigiano Reggiano Cheese
Preparation
Step 1
Dice Pancetta and place in a large pot or Dutch oven on low heat.
Crush garlic cloves and add to Pancetta. When Pancetta starts to render (the fat melts), gradually increase heat (however, do not brown anything).
Add diced onions to the pot.
Tie Rosemary and Tarragon springs together in a bundle with butcher's string, and add to the pot.
Drain 4 cans of beans and rinse with cool water.
When the onions are translucent, add the beans and chicken broth to the pot and cover.
Bring to a low boil and reduce heat to simmer for 30-40 minutes.
Drain the 5th can of beans, and place in a blender or food mill.
Remove 1 cup of the cooked beans from the pot with a small amount of liquid, and add to the 5th can of drained beans which were placed in the blender or food mill. COOL for 5 minutes.
Remove the bundle of Rosemary and Tarragon sprigs and discard.
Puree the COOLED beans in the blender or food mill using more liquid, if necessary, to make a puree.
Return the puree'd beans to the pot and stir.
Add 2 Tblsp. of tomato paste to the pot, and stir in thoroughly.
Add Shells or Ditalini pasta to the pot and stir thoroughly. Increase the heat slighty, and allow the pasta to cook and further thicken the soup.
Add salt and ground pepper to taste.
Serve and sprinkle with Parmigiano cheese on top.