Pasta "Fazool"

• 6 ounces pancetta, dicedpancetta
• 1 small yellow onion, finely dicedonion
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakesred-pepper-flakes
• Kosher saltsalt
• 3 cloves garlic, mincedgarlic
• 1/4 cup dry white winewhite-wine
• 2 cups chicken stockchicken-stock
• Two 15-ounce cans cannellini beans, drained and rinsed
• One 15-ounce can crushed tomatoestomato
• 3/4 cup ditalini or other small pastaditalini
• 1 cup grated Parmesan cheese (about 2 ounces)parmesan
• 1 cup roughly chopped fresh basilbasil
• Soppressata Sandwiches, for serving, recipe follows

1. 01Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
2. 02Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
3. 03Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
4. 04Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
5. 05Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
6. 06Serve with Soppressata Sandwiches.

Calories

650 kcal

Protein

34 g

Fat

23 g

Saturated fat

9 g

Carbs

76 g

Fiber

13 g

Sugar

9 g

Sodium

1293 mg

Cholesterol

41 mg

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