Name: Pasta e Fagioli for Two
Total time: 1 h
Ingredients: 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 1 onion, chopped fine; 1 carrot , peeled and chopped fine; 1 ounce pancetta , chopped fine; ½ teaspoon table salt; ¼ teaspoon pepper; 1 tablespoon tomato paste; 2 garlic cloves , minced; ⅛ teaspoon red pepper flakes; 2 cups chicken broth; 1 (15-ounce) can cannellini beans , undrained; ½ cup ditalini; ¼ cup grated Parmesan cheese , plus extra for serving; ¼ cup finely chopped fresh basil

Why This Recipe Works

This hearty Italian American comfort food is both delicious and easy to make. To build the soup base, we rendered salt-cured pancetta with chopped onion and carrot. Then we added rich tomato paste and garlic for depth and red pepper flakes for a whisper of heat. Savory chicken broth elevated the simple ingredients to a legitimate soup, while tender white beans ensured its hearty nature. A short simmer afforded the flavors time to meld. For convenience, we cooked the pasta in the same pot, which also allowed it to absorb the flavorful broth. We stirred in grated Parmesan for more richness and chopped basil for peppery freshness.

Before You Begin

You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. Note that we use the liquid from the beans, so don't drain it up front.

Instructions

Heat oil in medium saucepan over medium heat until shimmering. Add onion, carrot, pancetta, salt, and pepper and cook until vegetables are softened, 6 to 8 minutes.

Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 2 minutes. Stir in broth and beans and their liquid, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has thickened slightly, about 10 minutes.

Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzling with extra oil and passing extra Parmesan separately.