INGREDIENTS¼ cup olive oil
¾ cup pancetta, cut into chunks
1 yellow onion, chopped
½ cup celery, chopped
2 garlic cloves, chopped
¼ cup fresh parsley, chopped
1 8-ounce can chopped tomatoes
8 cups chicken broth
2 tablespoons tomato paste
3 cups beans (kidney, cece, mixed)
2 cups ditalini pasta
DIRECTIONS
Heat olive oil in a heavy pot. Add pancetta, onions, celery, garlic and parsley and tomatoes.
Cook for 8 to 10 minutes.
Add chicken broth, paste, and beans. Bring to a boil. Lower heat and simmer for 30-45 minutes. Season with salt and pepper.
Bring soup back up to a boil. Add pasta and cook for 10 more minutes.
Remove from heat.
Serve into bowls and sprinkle cheese and a drizzle of olive oil in each bowl.
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