Pasta “Fazool”

Recipe Link

Ingredients:

• 8 oz pancetta
• 1 yellow onion
• 2 t dried Italian seasoning
• 1/2 t red pepper flakes (more for heat)
• 3 cloves garlic
• 1/4 cup dry white wine
• 2 cups chicken stock
• 2 15 oz cans cannellini beans
• 1 15 oz can crushed tomatoes
• 3/4 cup ditalini or other small pasta
• 1 cup grated Parmesan cheese (about 2 ounces)
• 1 cup fresh basil
• splash of red wine vinegar
• splash of lemon juice

Instructions:

Tip: If over-reduced like mine, reheat with some water to loosen it up (see step 12)

1. Cook the pancetta in a large Dutch oven until crisp, then remove
2. Chop onion and garlic
3. Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot until softened
4. Add garlic for 30 seconds
5. Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon
6. Add the chicken stock, beans, tomatoes and 1 cup water to the pot
7. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened (about 30 minutes)
8. Blend about 1/2 of the soup, then return and mix
9. Add the pasta and cook until al dente, 8 to 12 minutes
10. Chop basil
11. Remove from heat
12. Add basil, parmesan, red wine vinegar and lemon juice
    1. The parm takes away a lot of the liquid
13. Serve with more parm/basil and pancetta on top