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Place the beans in a large bowl, cover with cold water, and let sit overnight.
The next day, drain the beans, place them in a large soup pot, and cover with cold water. Bring the beans to a boil and cook for 20 to 25 minutes, or until they are still al dente. Add the pasta and boil the mixture for about 15 minutes more, or until the pasta is al dente.
While the beans are cooking, make a battuto, or minced mixture of the carrots, celery, onions, garlic, pancetta, and rosemary. In a skillet, heat, 2 tablespoons of the olive oil, add the minced mixture, and sauté for about 5 minutes, or until the vegetables begin to soften. Add the tomatoes, cover the skillet, and simmer for about 12 minutes.
When the pasta is cooked, add the vegetable mixture, stirring well. Add salt and pepper and serve the soup immediately in individual soup bowls. Drizzle a little of the remaining olive oil over the soup and pass the cheese to sprinkle over the top.
Note: Crusty Italian bread and a simple green salad of romaine and radicchio round out this meal.