Go Back

Print Recipe Pin Recipe

Ingredients
  

  • - 3 tablespoons olive oil
  • - 6 ounces pancetta diced
  • - 1 small onion chopped
  • - 2 carrots peeled and chopped
  • - 2 celery stalks chopped
  • - 4 garlic cloves minced
  • - 1/2 teaspoon dried oregano
  • - Pinch of crushed red pepper flakes
  • - 2 15 oz cans cannellini beans, drained and rinsed
  • - 1 28 oz can crushed tomatoes
  • - 8 cups chicken broth
  • - 1 cup ditalini pasta
  • - 1/2 cup freshly grated Parmesan plus more for serving
  • - 1/4 cup chopped fresh basil
  • - Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until crispy.
  • Add the chopped onion, carrots and celery. Cook for 5 minutes, stirring frequently, until softened.
  • Stir in the garlic, oregano and red pepper flakes. Cook for 1 minute until fragrant.
  • Add the cannellini beans, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Stir in the ditalini pasta and continue simmering for 8-10 minutes until the pasta is al dente.
  • Remove from heat and stir in the grated Parmesan and chopped basil. Season to taste with salt and pepper.
  • Serve warm with additional Parmesan, basil and crusty bread on the side. Enjoy this speedy weeknight meal!