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1
Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes.
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2
Remove the pancetta to paper towels to drain, reserving the fat in the pot.
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3
Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes.
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4
Add the garlic and saute until fragrant, about 15 seconds.
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5
Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
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6
Add the chicken stock, beans, tomatoes and 1 cup water to the pot.
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7
Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
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8
Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot).
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9
Add the pasta and cook until al dente, 8 to 12 minutes.
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10
Stir in the pancetta and half each of the parmesan and basil.
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11
Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
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12
Serve with Soppressata Sandwiches.
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13
Photograph by Ryan Liebe
