In the Italian world, this is better know as Pasta e Fagioli. Regardless of what you call this, it is a wonderful, hearty soup, that takes very little time to put together and tastes like you have spent hours making it. Needless to say, this is recipe that I always want to have in my repertoire. Tasty and not time consuming…how do you not love that? Ultimately, this is an excellent recipe and is authentic, quick and quite delicious. Please give it a try and let me know how you like it.

INGREDIENTS
1 cup canned white kidney beans (small white northern beans, navy beans, all work here…your choice)
2 Tbs. extra virgin olive oil
2 oz. pancetta, minced
1 yellow onion, finely chopped
2 clove garlic, minced
2 1/2 cups San Marzano whole tomatoes, hand crushed
pinch of red pepper flakes or more, if you like a good kick!
kosher salt and fresh ground pepper, to taste
4-6 cups chicken stock
2/3 cup (7 oz.) orecchiette, ditalini or other small dried pasta
freshly grated pecorino or Parmesan cheese
parmesan rind, if you have one in the freezer

DIRECTIONS
First, in a dutch oven over medium-low heat, warm the olive oil. Then, add the pancetta, onion and garlic to the pan and sauté slowly, stirring until the onions are translucent, about 10-12 minutes. Next, add the tomatoes, red pepper flakes, and salt & pepper to taste.

Then, simmer for about 20 minutes. Do take the time to do this 20 minute simmer, as a result, it really concentrates the flavors, gives the soup depth and that is what you want for a tasty, end product.

Next, add the beans and stock (add more stock if you prefer a soupier consistency) and then, simmer for another 30 minutes. Above all, do take the time for the simmering, it definitely makes a big difference in the final flavor.

Then, add the pasta to the soup and simmer until the pasta is done, about 10-12 minutes. At the same time, add the parmesan rind, if you are using it. he timing here depends on the pasta shape and make sure you check the directions on the pasta that you choose.

Finally, when ready to serve, ladle the soup into a bowl, sprinkle with freshly grated cheese, and serve with a crusty bread or some homemade crostini and a simple salad.