Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Pancetta, diced
- 1 medium Yellow Onion, finely diced
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 1 tsp Cento Garlic Paste in a Tube
- 1 can Cento Certified San Marzano Tomatoes, hand crushed
- 4 cups Cento Chicken Stock
- 1 can Cento Cannellini Beans, drained & rinsed
- 1 sprig Fresh Rosemary
- 1 Parmesan Rind
- 8 oz Anna Ditalini
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Parmigiano Reggiano, grated
Directions
In a large Dutch oven, heat olive oil over medium heat. Add pancetta and cook for 4-5 minutes, until lightly browned. Add onion, carrot and celery and cook for 7-10 minutes, stirring occasionally, until softened. Stir in garlic paste and cook for 1 minute, until fragrant. Add tomatoes and cook for 5-7 minutes, allowing them to break down slightly. Stir in stock, cheese rind, beans and rosemary. Season with salt and pepper, bring to a gentle simmer and cook for 15 minutes. Remove cheese rind and rosemary sprig, then add pasta directly to the soup. Cook for 8-10 minutes, stirring frequently, until pasta is al dente. Ladle into bowls and finish with freshly grated Parmigiano Reggiano. Serves 4-6.
