Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 oz pancetta, diced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 cup ditalini pasta
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced pancetta and cook until the fat renders and the meat becomes golden-brown and crisp.
  2. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are translucent and fragrant.
  3. Add the minced garlic and dried oregano, cooking for 60 seconds to avoid burning the garlic.
  4. Stir in the tomato paste, coating the vegetables until they turn a deep red.
  5. Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pot to release the browned bits (fond).
  6. Add the drained cannellini beans. Using the back of a spoon, mash approximately 1/4 cup of the beans directly against the side of the pot to thicken the broth.
  7. Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes.
  8. Stir in the ditalini pasta and cook until al dente according to package directions.
  9. Remove from heat and stir in the fresh lemon juice and chopped parsley.
  10. Serve hot, garnished with grated Parmesan cheese.