Instructions
- Heat Olive Oil in a large pot or Dutch oven over medium heat.
- Add Pancetta from the Base group and cook until crispy, about 5-7 minutes. Remove pancetta and set aside, leaving rendered fat in the pot.
- Add Diced Onion, Diced Carrots, and Diced Celery from the Base group to the pot and cook until softened, about 5-7 minutes.
- Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
- Stir in Tomato Paste from the Pasta & Seasoning group and cook for 1 minute.
- Pour in Chicken Broth and add Homemade Tomato Sauce from the Liquid group.
- Add Cannellini Beans and Borlotti Beans from the Liquid group.
- Stir in Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Salt and Black Pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Ditalini Pasta from the Pasta & Seasoning group and cook until pasta is tender, about 10-12 minutes.
- Serve hot, garnished with Chopped Fresh Parsley, Grated Parmesan Cheese from the Finishing group, and a drizzle of Extra Virgin Olive Oil.
