Big Pot ‘o Goodness: Pasta Fagioli

Ingredients

• Extra virgin olive oil
• 1/3 pound pancetta, diced
• 1 onion, diced
• Kosher salt and freshly ground black pepper
• Pinch of crushed red pepper
• 2 cloves garlic, minced
• 1 28-ounce can San Marzano tomatoes, crushed
• 2 cups chicken broth, low sodium
• 1 spring rosemary
• 2-3 springs fresh thyme
• cheesecloth, for rosemary and thyme herb sachet
• 2 15-ounce cans cannellini beans, drained and rinsed
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 pound ditalini pasta (or any short-tube pasta)
• Basil leaves, torn for garnish
• Freshly grated Parmigiano Reggiano, for garnish
• Extra olive oil, for drizzling

Instructions

1. Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes.
2. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more.
3. Add tomatoes and chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.
4. Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
5. Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water.
6. Add pasta and cooking water to the soup pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.
7. Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.

Notes