Ingredients:

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup pancetta or bacon, diced (optional, for a non-vegetarian version)

  • 2 cans (15 oz each) cannellini beans, rinsed and drained (or 1.5 cups dry beans, soaked and cooked)

  • 1 can (15 oz) crushed tomatoes or 1/2 cup tomato purée

  • 1 liter (about 4 cups) vegetable or chicken broth

  • 1 bay leaf

  • 150g (about 1 cup) small pasta, such as ditalini, tubetti, or elbow macaroni

  • Salt and freshly ground black pepper

  • Fresh parsley, chopped, for garnish

  • A drizzle of extra virgin olive oil for serving

Instructions:

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. If using pancetta, add it now and cook until it renders its fat. Sauté the vegetables until they are soft and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

  2. Add the Beans and Tomatoes: Add one can of the cannellini beans (and the second can, if not mashing later) to the pot along with the crushed tomatoes or tomato purée. Stir to combine. Mash some of the beans against the side of the pot with a wooden spoon to release their starch and help thicken the soup.

  3. Simmer the Soup: Pour in the broth and add the bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes, allowing the flavors to meld. If you are not mashing the beans, you can add them at this stage.

  4. Cook the Pasta: Bring the soup back to a rolling simmer. Add the pasta to the pot and cook according to the package directions until al dente. Be careful not to overcook the pasta, as it will continue to absorb liquid.

  5. Serve: Remove the bay leaf. Check the consistency; if it's too thick, add a little more broth or hot water. Season with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh parsley and a drizzle of extra virgin olive oil. Serve immediately with crusty bread for dipping.