Ingredients:

  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 6 oz pancetta or bacon, diced (optional) (170 g)
  • 1 lb lean ground beef (85% lean) or Italian sausage, casing removed (450 g)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150 g)
  • 2 medium carrots, diced small (about 1 cup) (120 g)
  • 2 celery stalks, diced small (about 3/4 cup) (100 g)
  • 4 cloves garlic, minced (about 2 teaspoons) (12 g)
  • 2 tablespoons tomato paste (30 g)
  • 1 (14.5 oz) can crushed tomatoes (410 g) OR 1 1/2 cups crushed tomatoes (360 g)
  • 4 cups low-sodium chicken or beef broth (960 ml)
  • 1 cup water (240 ml) — adjust for preferred thickness
  • 1 (15 oz) can cannellini beans, drained and rinsed (about 1 3/4 cups drained / 285 g)
  • 1 bay leaf
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon dried basil (1 g)
  • 1/2 teaspoon crushed red pepper flakes (optional) (1 g)
  • Salt and freshly ground black pepper, to taste
  • 1 cup ditalini or small tube pasta, dry (about 5–6 oz / 170 g) OR 8 oz (225 g) if you prefer more pasta
  • 1/3 cup freshly grated Parmigiano-Reggiano (35 g), plus extra for serving
  • 1 Parmigiano rind (optional) for simmering (adds depth)
  • 2 tablespoons chopped fresh parsley, for garnish (8 g)
  • 1 tablespoon fresh lemon juice (optional) (15 ml)
  • Extra-virgin olive oil, for drizzling (optional)

Instructions:

  1. Prep: Chop onion, carrots and celery; mince garlic; drain and rinse beans; measure pasta and spices.
  2. Brown pancetta and meat: Heat olive oil over medium heat. Add pancetta (if using) and cook until crisp. Add ground beef or sausage; break up and brown until no pink remains. Drain excess fat if necessary, leaving about 1 tablespoon for flavor.
  3. Sauté vegetables: Add onion, carrots and celery to the pot. Sauté 5–7 minutes until softened and translucent. Add garlic and cook about 30 seconds until fragrant.
  4. Build tomato base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes and Parmigiano rind (if using); stir to combine.
  5. Add liquids, beans and seasonings: Pour in broth and 1 cup water (adjust later). Add drained cannellini beans, bay leaf, oregano, basil and crushed red pepper flakes (if using). Bring to a simmer.
  6. Simmer to develop flavor: Reduce heat and simmer uncovered for 15–20 minutes. Taste and adjust salt and pepper. Remove Parmigiano rind and bay leaf.
  7. Cook pasta separately (recommended) or in soup: Option A (recommended): Cook pasta in salted boiling water until just shy of al dente (1–2 minutes under package time). Drain and reserve 1/2 cup pasta cooking water. Option B: Add dry pasta directly to soup and cook according to package directions, stirring frequently.
  8. Finish soup: If pasta was cooked separately, add cooked pasta to soup and stir. If soup is thicker than desired, add reserved pasta water or extra broth. Stir in grated Parmigiano and lemon juice (if using). Adjust seasoning.
  9. Serve: Ladle into bowls and garnish with additional Parmigiano, chopped parsley and a drizzle of extra-virgin olive oil. Serve hot.