Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Pancetta, diced
- 1 Onion, finely chopped
- 1 Carrots, diced
- 1 Celery Stalk, diced
- 1 tsp Cento Italian Seasoning
- 1 Rosemary Sprigs
- 3 cloves Garlic, minced
- 2 cans Cento Cannellini Beans (15.5 oz), drained and rinsed
- 1 can Cento All Purpose Crushed Tomatoes (14.5 oz)
- 4 cups Cento Organic Vegetable Stock
- 1 cup Anna Ditali, uncooked
- Parmesan Cheese, for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the diced pancetta and cook until it starts to get crispy, about 3-4 minutes. Add the chopped onion, carrot, and celery to the pot. Sauté the vegetables for about 5 minutes, or until they become tender. Stir in the Italian seasoning, salt, and the rosemary sprig. Cook for another minute to release the flavors. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the drained white kidney beans, crushed tomatoes, and broth. Reduce the heat to a simmer and add the ditali pasta directly into the soup. Cook for about 10-12 minutes or until the pasta is al dente, stirring occasionally. Once the pasta is cooked to your liking, remove the rosemary sprig. Taste the soup and adjust the seasoning with salt and pepper if needed. Garnish with grated parmesan cheese. Serves 4-6
