So I have been so out of the blogger world lately.
I'm sorry :/
Life has just taken over!
But I'm back and today I give you soup.
Delicious warm yummy Italian soup!
It has been so cold here.
We finally had some snow but then it rained.
We hardly get snow here.
We live right on the cusp where it just bypasses us almost every time.
I hope everyone has a great week!
1 8oz can cannellini beans, rinsed and drained
1 8oz can kidney beans, rinsed and drained
1 8oz can chickpeas, rinsed and drained
3 Tbs. olive oil
1/2 cup chopped pancetta or bacon
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large garlic cloves, minced
8 cups water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. ditalini pasta or any other small pasta
Grated Parmigiano-Reggiano cheese for serving
In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the stock, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the vegetables are tender, about 1 hour.
When the soup is almost ready, bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.
Top each serving with some grated cheese.
*Shared with Weekend Potluck, Freedom Fridays, Foodie Friday, Foodie Friday, Strut Your Stuff Saturday