Episode 4 of a series, Soups From Around the World. A hearty Italian soup featuring pancetta, Italian sausage, cannellini beans, pasta, and fresh herbs.
1. In a large pot on medium heat, add 4 ounces of diced Pancetta. Cook until the fat renders out.
2. Add 1 pound of ground Italian sausage and cook until it’s browned. (Note: sausage is commonly added to Pasta e Fagioli, but not traditional).
3. Then add 3 diced celery stalks, 3 diced carrots, and 1 large diced yellow onion. Cook until the vegetables are soft.
4. Add 1 sprig of chopped rosemary, 5 chopped sage leaves, 5 cloves of minced garlic, 1 teaspoon of fennel seeds, 3 tablespoons of tomato paste, and 1/4 cup of dry white wine.
5. Once the wine cooks off, add three 15.5 ounce cans of drained cannellini beans, 1 cup of canned crushed tomatoes, an additional 15.5 ounce can of drained cannellini beans blended with 1 cup of chicken stock, and 11 cups of chicken stock.
6. Season with chicken bouillon, salt, and pepper to taste.
7. After bringing the soup to a boil, turn the heat down to medium-low and cook covered for about 30 minutes.
8. Separately cook 1 pound of Ditalini pasta according to package directions, and toss it in a generous amount of olive oil.
9. When serving, add your cooked Ditalini pasta to each bowl, and garnish with fresh Italian parsley, fresh basil, and Pecorino Romano Cheese. Enjoy!
