About this recipe

A hearty, soul-warming Italian-American classic that's equal parts soup and stew. Tender cannellini beans and small pasta simmer together in a rich tomato-herb broth with savory pancetta and aromatics. This is the kind of one-pot meal that fills the whole house with incredible fragrance — have crusty bread ready for dunking.

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over ^[medium heat]. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is lightly golden, about 4–5 minutes.

2. 2

   Add the diced yellow onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are softened and the yellow onion is translucent, about 7–8 minutes. Add the garlic minced, rosemary dried, thyme dried, and red pepper flakes (if using). Stir and cook for 1 more minute until fragrant.

3. 3

   Pour in the crushed tomatoes and low-sodium chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the cannellini beans drained, salt, and black pepper. Bring the soup to a boil, then reduce the heat to ^[medium-low] and simmer uncovered for 15 minutes to let the flavors meld.

4. 4

   Using a ladle, scoop out about 1 cup of cannellini beans and low-sodium chicken broth and mash or blend them until smooth, then stir the mixture back into the pot. This gives the soup its signature creamy, thick body without any cream.

5. 5

   Bring the soup back to a gentle boil and stir in the ditalini pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8–10 minutes (check the package directions). Taste and adjust seasoning with salt and black pepper as needed.

6. 6

   Ladle the pasta fagioli into bowls. Finish each bowl with a drizzle of extra-virgin olive oil, a generous shower of freshly grated Parmesan cheese, and a sprinkle of chopped parsley. Serve immediately with crusty bread on the side.