Tuscan Bean Soup

This is the kind of soup that warms you from the inside out, the sort of thing a Tuscan nonna would have bubbling away on a cold afternoon.

Creamy white kidney beans mingle with salty pancetta, fragrant sage, and tender ditalini pasta in a rich chicken broth that practically begs you to tear off a chunk of crusty bread and dunk it in.

It’s rustic, it’s filling, and it comes together with humble pantry staples that somehow taste like a million bucks.

A generous shower of freshly grated Romano cheese right at the table seals the deal.

Chef Tips

• If using canned cannellini beans, drain and rinse them well, then add during the last 15 minutes of simmering to keep their shape
• Cook the ditalini just shy of al dente since it will continue to soften in the hot broth
• Pancetta gives authentic Tuscan flavor, but thick-cut bacon works in a pinch
• Fresh sage is a game changer here, but if using dried, cut the amount to 1 teaspoon

Variations

• Greens lover: Stir in a few handfuls of chopped kale or escarole during the last 10 minutes for extra nutrition and color
• Vegetarian: Skip the pancetta and swap chicken broth for vegetable stock, then drizzle each bowl with good olive oil
• Spicy kick: Add a pinch of red pepper flakes when sautéing the onion and celery