Skill required: Soup Cook
1/2 onion – diced
4 garlic cloves – sliced thin
1/4 lb. pancetta – diced into small cubes
1/4 lb. proscuitto – diced into small cubes
1 tablespoon olive oil
2 (15.5-ounce) cans cannellini beans (or use an equal amount of dried beans that have been soaked in water over night.)
1 (28-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1 quart chicken stock
1/2 lb. small pasta - such as ditalini or lumachine (elbows)
1 teaspoon fresh basil – chopped
1 teaspoon fresh oregano – chopped
1 teaspoon Italian parsley – chopped
kosher salt and freshly ground black pepper
1. In a large pot, sauté the pancetta, proscuitto, garlic, and onion in the olive oil until the onions are translucent and the meats are slightly browned, about 4-5 minutes.
2. Add the beans, tomatoes, and chicken stock to the pan and simmer until the beans are soft, about 1-1/2 hours.
3. Adjust the salt and pepper to your taste and add the pasta, oregano, basil, and Italian parsley, cooking until just al dente - 4-8 minutes, depending on the pasta that you’ve chosen.
4. Check the salt and pepper again and serve in bowls immediately, topped with a drizzle of olive oil or freshly grated pecorino romano, accompanied by some hearty bread, such as pugliese or focaccia.
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