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Ingredients

  • 1 tablespoon, Epicurean Tuscan Extra Virgin Olive Oil
  • 3 ounces, pancetta or bacon (3 slices) - chopped fine
  • 1 medium, onion - chopped fine
  • 1 celery rib - chopped fine
  • 4 cloves, garlic - minced
  • 1 teaspoon, dried oregano
  • 1/4 teaspoon, red pepper flakes
  • 3 anchovy fillets - minced to a paste
  • 1 28 ounce can, diced tomatoes
  • 1 piece, parmesan cheese rind (about 5 by 2 inches)
  • 2 cans, cannellini beans - drained and rinsed
  • 3 1/2 cups, low sodium chicken broth
  • 2 1/2 cups, water
  • salt - to taste
  • 8 ounces, small pasta (Tubetini, Orzo, etc.)
  • 1/4 cup, parsley - chopped
  • ground black pepper - to taste
  • 3 ounces, parmesan cheese - freshly grated

Method

  1. Heat Epicurean Tuscan Extra Virgin Olive Oil in heavy bottomed stockpot or Dutch oven over medium heat until shimmering.
  2. Add pancetta and cook, stirring occasionally, until it begins to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally until softened, about 5 to 7 minutes.
  3. Add garlic, oregano, red pepper flakes, and anchovies; cook stirring constantly, until fragrant, about 1 minute.
  4. Add tomatoes with their liquid and deglaze. Add cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.
  5. Add chicken broth, water, and 1 teaspoon salt, increase heat to high and bring to a boil.
  6. Add pasta and cook until tender, about 10 minutes.
  7. Discard the cheese rind. Off the heat stir in 3 tablespoons of the parsley; adjust seasonings with salt and pepper to taste.
  8. Ladle the soup into individual bowls; drizzle each serving with olive oil and sprinkle each with a portion of the remaining parsley. Serve immediately passing the grated Parmesan separately.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm