Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 4 oz Pancetta, diced
  • 1 lb Lean ground beef
  • 1 large Yellow onion, chopped
  • 2 medium Carrots, scrubbed and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 2 cans (15 oz each) Cannellini beans, rinsed and drained
  • 1 can (28 oz) Crushed San Marzano tomatoes
  • 6 cups Low-sodium chicken stock
  • 1 tsp Dried oregano
  • 1/2 tsp Crushed red pepper flakes
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 1 cup Ditalini pasta
  • 1/2 cup Freshly grated Parmesan cheese
  • 2 tbsp Fresh parsley, chopped
  • 4 leaves Fresh basil, for garnish

Instructions:

  1. Render the fat. Heat the olive oil in a large Dutch oven over medium heat. Add the diced pancetta and ground beef. Cook for about 6-8 minutes until the beef is fully browned and the pancetta is crisp. Note: Breaking the meat into very small crumbles ensures a bit of beef in every spoonful.
  2. Build the flavor base. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent. This is where the sweetness develops.
  3. Bloom the aromatics. Stir in the minced garlic, oregano, and red pepper flakes. Cook for 1 minute until you smell the garlic blooming. Don't let the garlic turn brown or it will become bitter.
  4. Prepare the bean thickener. Take one can of the cannellini beans and puree them in a blender with a splash of the chicken stock.
  5. Simmer the soup body. Add the crushed tomatoes, the whole beans, the pureed beans, and the 6 cups of chicken stock to the pot.
  6. Develop the depth. Bring the soup to a boil, then reduce heat and simmer for 20 minutes until the broth looks unified and slightly thickened.
  7. Cook the pasta. Add the ditalini pasta directly to the pot. Cook for 8-10 minutes until the pasta is al dente. It should have a slight bite because it will continue to soften in the hot soup.
  8. Final Seasoning. Adjust with kosher salt and black pepper. Stir in the grated Parmesan and fresh parsley right before serving.
  9. Garnish and serve. Ladle into bowls and top with fresh basil leaves.