Hearty Italian Pasta and White Bean Soup

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A rustic Italian classic that transforms humble pantry staples into a deeply satisfying bowl. White beans, small pasta, and a tomato-rich broth flavored with pancetta and parmesan come together in under an hour for the ultimate one-pot comfort meal. Serve with plenty of crusty bread to soak up every last drop.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 11 gFiber
• 7 gSugar
• 24 gProtein
• 920 mgSodium
• 880 mgPotassium
• 220 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the soffritto and base

• 3 tbsp extra-virgin olive oil
• 4 oz pancetta, finely diced
• 1 medium yellow onion, finely diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes

For the soup

• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 small parmesan rind (optional)
• 1 bay leaf
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup ditalini or other small pasta
• Kosher salt and freshly ground black pepper, to taste

For serving

• 1/2 cup grated parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley or basil
• Extra-virgin olive oil, for drizzling
• Crusty bread, for serving

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook until golden and crisp, about 5 minutes; transfer to a plate with a slotted spoon, leaving the rendered fat in the pot.
2. Add the onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic and red pepper flakes and cook 1 minute until fragrant.
3. Add the tomato paste and cook, stirring constantly, 2 minutes to deepen its flavor. Pour in the crushed tomatoes, chicken broth, parmesan rind, and bay leaf; bring to a gentle simmer.
4. Mash about one-third of the beans with a fork for a creamier broth, then add all the beans to the pot. Simmer uncovered for 15 minutes to let the flavors meld.
5. Stir in the ditalini and cook until al dente, 8 to 10 minutes. Remove and discard the parmesan rind and bay leaf.
6. Season generously with salt and black pepper. Stir in most of the reserved pancetta and half the fresh herbs.
7. Ladle into warm bowls and top with the remaining pancetta, grated parmesan, fresh herbs, and a drizzle of olive oil. Serve immediately with crusty bread.

Cook’s Notes

• Mashing one-third of the beans before adding them is the secret to a creamy, velvety broth without any cream at all.
• The soup thickens considerably as it sits. If making ahead, cook the pasta separately and add it to each bowl to prevent it from absorbing all the broth.
• Swap the pancetta for guanciale for a more traditional flavor, or omit it entirely and use vegetable broth for a vegetarian version.
• A parmesan rind is optional but adds deep umami; if you don't have one, stir in 1/4 cup grated parmesan at the very end of cooking.
• Add a small pinch of baking soda to the simmering beans to reduce gas and help them break down into a creamier texture.

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