Pasta with beans

Ingredients:

• 170 g pancetta, diced
• 1 small onion, finely diced
• 1 teaspoon dry Italian seasoning
• 0.5 tsp red pepper flakes
• 3 cloves garlic, crushed
• 1/4 cup dry white wine
• 2 cups chicken broth
• 2 x 425g cans cannellini beans, rinsed
• 1 can (425 g) of canned crushed tomatoes
• 3/4 cup ditalini pasta or other fine pasta
• 1 cup grated Parmesan (about 60 g)
• 1 cup coarsely chopped fresh basil
• Sopressata sandwiches, for serving (see recipe below)

Preparation:

1. In a large Dutch oven over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Transfer to paper towels, reserving the rendered fat in the pan.
2. Add the onion, Italian seasoning, red pepper flakes, and a couple pinches of salt to the pot and cook, stirring frequently, until the onion is translucent, 8-10 minutes. Add the garlic and cook until fragrant, about 15 seconds.
3. Pour wine into the cauldron and bring to a boil, scraping the bottom of the pan with a wooden spoon.
4. Add chicken broth, beans, tomatoes, and 1 cup water. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.
5. Puree the soup with an immersion blender for about 30 seconds, breaking up some of the beans (or puree in a regular blender and then return to the pot). Add the pasta and cook until al dente, 8-12 minutes. Add the pancetta and half the Parmesan and basil. Adjust the salt as needed and sprinkle the soup with the remaining Parmesan and basil.
6. Serve the soup with soppressata sandwiches.
   
   

   Sandwiches with sopressata

   
   Cut 1 baguette in half horizontally, then into quarters. Top the bread with thick slices of spicy provolone and thinly sliced ​​soppressata. Add some finely chopped arugula and drizzle with sweet Italian vinaigrette.