Alubia Blanca Pasta e Fagioli (Italian-American Remix)

Alubia Blanca Pasta e Fagioli (Italian-American Remix)

Ingredients

• 4 oz pancetta, diced

• 3 slices cooked bacon, chopped

• 8 cloves roasted garlic, chopped fine

• 1 onion, diced

• 2 stalks celery, finely chopped

• 1 large carrot, peeled and chopped

• 5 oz shiitake mushrooms, chopped

• ½–1 tsp red chili flakes (to taste)

• 1 (28 oz) can Safeway organic whole peeled tomatoes, pureed with immersion blender

• 1 Parmesan rind

• 2 cups cooked Rancho Gordo alubia blanca beans

• 1 28 oz tomato can filled with water (~3 ½ cups)

• ¾ cup dry ditalini pasta

• 5 oz organic baby spinach

• 1 sprig fresh rosemary, chopped (to finish)

• 1–2 tsp honey, to taste

• Kosher salt & freshly ground black pepper

• Extra virgin olive oil, for serving

• Grated Parmigiano Reggiano, for serving

Instructions

1. Render pancetta
In a heavy pot, cook pancetta over medium heat until fat is rendered and edges crisp.

2. Cook vegetables
Add onion, celery, carrot, shiitakes, chopped bacon, and chili flakes. Season with a pinch of salt. Cover and cook ~10 minutes, stirring occasionally, until softened.

3. Garlic & tomato
Stir in roasted garlic, cook 1 minute. Add pureed tomatoes, Parmesan rind, and beans. Simmer 15 minutes.

4. Build the soup
Add the can of water, ditalini, and spinach. Bring to a boil, then reduce to a lively simmer. Cook ~10 minutes, until pasta is al dente.

5. Adjust & balance
Taste again after the pasta cooks — it absorbs a lot of seasoning. Add more salt if needed and stir in a little honey to balance the smoky edge.

6. Finish & serve
Stir in chopped rosemary, remove the Parmesan rind, and taste one last time. Ladle into bowls, top with Parmigiano, cracked pepper, and a drizzle of olive oil.