Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 6 ounces chopped pancetta

  3. 10 ounces cannellini beans

  4. 10 ounces red kidney beans

  5. 16 ounces of peeled crushed tomatoes

  6. 1 medium red onion, chopped

  7. 3 stalks of celery, chopped

  8. 8 ounces Ditallini pasta

  9. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a soup pot, saute onions and pancetta in olive oil until the onions and bacon are translucent and a light golden color. Add celery, and continue sauteing for a couple of minutes. Add canned beans and crushed tomatoes, plus two cups of water and salt and pepper.

  2. Bring to a boil, then simmer for 45 minutes. Cook pasta separately, adding just before soup is served.


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