Pasta e Fagioli

Soup is always a terrific comfort food to make for dinner when it’s snowing. Sunday was no exception – a tomato broth with ham , cannellini beans, pasta, and garlic is just what the doctor ordered! It makes 6 servings.

• 3 tablespoons olive oil
• 1 slice pancetta or ham, finely chopped
• 1 large yellow onion, finely chopped
• 1 cup finely diced carrots (about 2 medium carrots)
• 1 celery stalk, finely diced
• Kosher salt
• freshly ground black pepper
• 5 garlic cloves, minced
• 1 – 15 oz. can crushed tomatoes
• 2 – 15 oz. cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• 1 1/2 cups ditalini
• 1/4 cup chopped fresh basil
• grated pecorino-romano cheese, for serving

1. In a Dutch oven over medium heat, warm olive oil and add the pancetta or ham. cook for about 6 minutes, then transfer to a plate. stir in the onions and some salt and pepper, stirring for 2 minutes, then add the carrots and celery. Stir occasionally until the vegetables are lightly browned, about 6 to 8 minutes more.
2. Add the garlic and cook for 30 seconds, stir in the tomatoes and let simmer for 10 minutes.
3. Mash about 1/2 cup of the cannelloni beans and add them to the pot along with the rest of the beans. Pour in the stock and 2 cups of water. Bring the soup to a boil, the reduce the heat and simmer for 10 minutes. Add the reserved ham, laden into bowls, add fresh basil, pecorino-romano and serve immediately.