INGREDIENTS:
- 4 slices smokey bacon, medium dice
- a handful chopped parsley
- a generous handful of grated parmesan cheese
- chicken stock in a box, or homemade if you have it, not quite a whole quart or depending on desired thickness
- 3 celery stalks, diced
- ½ white onion, diced
- 4 chopped garlic cloves
- 1 large can cannellini beans, 1 lb. 13 oz or 2 regular sized cans, drain half of the liquid
- ½ lb. of ditalini pasta or something similar that size
- a pinch of red pepper flakes to taste
- black pepper and salt to taste
- olive oil
INSTRUCTIONS:
Let’s get started the recipe:
Drizzle olive oil in the bottom of a heavy pot to cover.
Cook the diced bacon until it gets slightly, crispy golden.
If it’s too greasy, remove and drain on paper towel, wipe out pan and add more olive oil and return the cooked bacon.
Toss in the the garlic, onion and celery, cook til it softens, add in your red pepper flakes to taste (optional).
Throw in the beans with the remaining liquid in the cans.
Stir well, then pour in the chicken stock.
Get it to a boil then simmer it for 15 to 20 minutes, it should thicken to the right consistency on its own.
In the meantime boil the pasta on the side, a’dente then drain it.
Turn off heat when soup is finished, add a big handful of grated parmesan and chopped parsley.
Add a little bit of the pasta, reserving most of it for your individual bowls, this way the pasta won’t blow up in the hot soup and you can take as much as you want for your bowl.
Taste for seasoning on everything.
Ladle into bowls adding a drizzle of olive oil, more cheese, black and red pepper.
The recipe is ready to be enjoyed.
