Non si vive di solo pane. - Italian proverb: One does not live by bread alone.
If you have ever eaten a bowl of this at "The Garden", you never will again after tasting this version. And even though I do not have a single picture to post of making this soup, it is, without a doubt, one of the most fabulous things I have ever cooked. Quick and easy (about 35 minutes), cooks in one pot, and everything was already in my pantry. If you're missing any ingredients, head to the store, and then get cooking. This makes two hearty servings, with one left for the bestest good one's lunch the next day. It is easily doubled, and definitely won't go to waste. I served the soup with toasted sourdough bread, spread with additional pesto.
1 Tbsp extra virgin olive oil
3 ounces bacon, chopped
1/2 medium onion, chopped
1 rib celery, chopped
4 medium cloves garlic, pressed through garlic press (about 1 heaping Tbsp)
1 tsp dried oregano
1/4 tsp red pepper flakes
1 tsp anchovy paste
15 ounce can diced tomatoes with liquid
1 piece parmesan rind (about 5 inches by 2 inches)
15 ounce can cannellini beans, drained and rinsed
2 cups low-sodium chicken broth
1 cup water
8 ounces small pasta (ditalini or orzo)
1/4 cup chopped parsley
salt and pepper to taste
1/2 cup freshly grated parmesan cheese
1/4 cup basil pesto
Heat oil in Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until brown (about 3-5 minutes). Remove from pan and drain on paper towel. Add onion and celery; cook, stirring occasionally until just browning and softened (about 5-7 minutes). Add garlic, oregano, pepper flakes and anchovy paste. Cook, stirring constantly, until fragrant (about 1 minute). Add tomatoes, scraping browned bits from bottom of pan, Add cheese rind and beans. Bring to a boil, then reduce heat and simmer on low to blend flavors (10 minutes). Add broth, water, and cooked bacon; increase temperature to high and bring to a boil. Add pasta and cook until tender (about 7-10 minutes, or according to package).
Discard cheese rind. Remove from heat and add parsley; adjust seasoning with salt and pepper. Ladle into individual bowls and top with grated parmesan and pesto (about 1 heaping Tbsp). Serve immediately and enjoy!!
