Servings: 2
Prep Time: 45 min
Source: Gourmet October 1993
Double recipe for leftovers. Likely will need more broth/water, particularly after standing with added pasta
Ingredients
1/4 cup diced pancetta or 2 slices of bacon, chopped
1 sm onion, chopped fine
1 garlic clove, minced
1 sm rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cup chicken broth
16 oz can white beans, rinsed well and drained
16 oz can tomatoes, drained and chopped
1/3 cup tubetti or other sm tubular pasta
2 Tbsp minced fresh parsley leaves
freshly grated Parmesan as an accompaniment
Directions
In a heavy saucepan cook the pancetta over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes.
In a bowl mash 1/3 cup of the beans, stir them into the pancetta mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.