Adapted from Americas Test Kitchen
- 2 (15-ounce) cans cannelloni beans, separated
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 2 onions, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 ounces pancetta, diced
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup (4 oz) ditalini pasta or other small pasta
- 1 cup (2 oz) Parmesan cheese, grated
- 1/2 cups chopped fresh basil
- Add 1 can beans to a strainer and rinse well. Add beans to food processor and blend until smooth. Set aside.
- Add the other can of beans to the strainer and rinse well. Set aside.
- Heat oil in large saucepan over medium heat. Add onions, carrots, celery, pancetta, salt, and pepper; cook about 10 minutes or until vegetables are softened.
- Add tomato paste, garlic, and pepper flakes; cook for 2 minutes.
- Add chicken broth, whole beans, and pureed beans. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, about 10 minutes.
- Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes.
- Turn off the heat and stir in Parmesan and basil.
- Serve, drizzled with extra oil and passing extra Parmesan separately.