Ingredients
- 4 ounces pancetta, diced
- 1 medium onion, diced
- 2 to 3 cloves garlic, minced
- 1 stalk celery, diced
- 1 carrot, diced small
- handful of Italian parsley, finely chopped
- pinch or two of crushed red pepper
- 14 oz can of crushed tomatoes (preferably San Marzano)
- 1/2 bag of dried cannelinni beans, prepared (see below) – or 2 15.5 oz cans, drained and rinsed
- 1 cup tubatini or small elbow pasta
- salt and pepper to taste – note: the pancetta provides salt in this soup. Don’t add salt until you taste the soup toward the end of cooking.
- dried oregano (couple of pinches or about 1/2 tablespoon)
- grated romano cheese
Prepare the Cannelinni Beans
Soak the dried beans overnight in a pot with enough water to cover them.
Cook the beans in water, with a splash of olive oil and a clove of garlic, and a sprig of rosemary. Note: do not add salt to the beans or the cooking time will increase and beans will be tough. Simmer about 45 minutes, stirring occasionally. Add water if necessary to keep them simmering and avoid scalding.
Store prepared beans in the refrigerator for up to one week or freeze.
Make the Soup
In a soup pot, over medium heat, fry the pancetta. Add the onion, garlic, celery and carrot as the pancetta begins to brown. Cook about 7 minutes.
Add the tomatoes, prepared beans and about a cup of water (can reuse the bean cooking water). Add the parsley, crushed red pepper, and oregano. Simmer for 30 minutes. Add the pasta and more water and cook for 8 – 10 minutes more, until the pasta is tender.
Note: you may need to adjust the liquid by adding broth or water to get the soup texture you want.
Serve with grated cheese.
