Author Adapted by Pam - For the Love of Cooking / Original by America's Test Kitchen
Equipment
Food Processor
Large Dutch oven
Ingredients
2(15 oz)cans of white cannellini beans, drained & rinsed
1cupwater
2tbspolive oil
1largeonion, diced**Or 2 small onions
2carrots, peeled & diced
1stalk of celery, diced
2ozpancetta, diced
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
2tbsptomato paste
4largecloves of garlic, minced
4cupchicken broth
1small parmesan rind
4ozditalini pasta
2ozparmesan cheese, finely grated plus more for serving
½cupfresh basil, chopped
Instructions
Take one can of white beans (drained & rinsed) and place it in a food processor with 1 cup of water. Blend until creamy, about 30 seconds.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, pancetta, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste. Cook, stirring occasionally until softened, about 10 minutes.
Add the tomato paste and minced garlic and cook, stirring constantly, for 2 minutes.
Stir in the chicken broth, pureed white bean mixture, remaining can of whole beans, and small parmesan rind; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally for 20 minutes.
Meanwhile, cook the pasta to al dente in boiling salted water per instructions and drain.
Right before serving, remove the parmesan rind and discard.
Add the cooked & drained pasta to the soup along with the freshly grated parmesan cheese and chopped fresh basil; stir well. Taste the soup and season with sea salt and freshly cracked pepper, to taste.
Serve with freshly grated parmesan on the side. Enjoy.