Servings 10 to 12
Ingredients
2 oz. Extra virgin olive oil
6 oz. Pancetta bacon, small dice
8 oz. Brown onion, small dice
4 oz. Carrots, small dice
4 oz. Celery, small dice
4 Garlic cloves, sliced
1 Tbs. Sage, minced
Salt and pepper To taste
2 qts. Vegetable broth
4 cans of Carmelina Brands® Borlotti Beans
6 oz. Carmelina San Marzano® (Puree) Passata
6 oz. Ditali Pasta, Paone Brand (dry)
2 oz. Grated Parmesan cheese
1/2 oz. Fresh basil, chiffonade
Method
In a large stockpot, heat oil over medium heat. Carefully add pancetta and let cook for a minute until lightly browned. Add onions, carrots, celery, garlic, sage, and salt and pepper to taste. Sauté the vegetables, stirring often until translucent, about 5 to 7 minutes. Stir in broth and bring to a boil over medium heat. Add Carmelina Brand® Borlotti Beans and Carmelina…’e San Marzano® (Puree) Passata. Simmer the soup over low heat until slightly reduced, about 45 minutes to 1 hour. Add the Ditali pasta into the soup 10 minutes before serving. Finish with Parmesan cheese and basil. Check flavors and serve. Enjoy!