For those of you who personally know me, know how much I love soup. This is my take on traditional pasta e fagioli.
3-14 ounce cans of northern beans
2 tablespoons olive oil
1 large yellow onion or 2 small
2 large celery stalks, finely chopped
2 large carrots, finely chopped
8 ounces pancetta, chopped
¼ teaspoon smoked paprika
5 garlic cloves, chopped
2 tablespoon fresh rosemary, chopped
5 sprigs fresh thyme
Pinch of red chile pepper flakes
1 cup white wine
2-14 ounce cans of Fire Roasted diced tomatoes
6 cups chicken broth
1 cup ditalini pasta
Parmesan to garnish
Heat a large pot with salt and bring to a boil. Cook the ditalini to al dente. Drain and set aside.
In a large Dutch oven, put the olive oil in and heat to medium heat. Add the pancetta and cook until almost crisp and brown, about 10 minutes or longer. Add the onions, celery and carrots and cook for 5 minutes. Add the garlic, rosemary, thyme, smoked paprika and pinch of chili pepper flakes and cook for 2 minutes. Add the wine and cook for 2 minutes to burn off the alcohol. Add the tomatoes and chicken broth and cook on medium for about 15 minutes with the lid on the Dutch oven. Add the beans and cook for 10 minutes with the lid off.
Remove about 2 cups of the bean soup and puree. After pureeing, add the mixture back to the soup. Add the ditalini pasta and the chopped fresh spinach (optional) and stir. Garnish with parmesan cheese.