AN INCREDIBLY EASY / DELICIOUS ONE PAN DINNER (BETTER THAN AT OLIVE GARDEN!)

Ingredients

• 4 oz Pancetta (diced; Italian non‑smoked bacon)
• 1 tbsp Olive Oil (for sautéing)
• 1 cup Onion (diced)
• 1 cup Carrot (diced)
• 2 cloves Garlic (minced)
• 0.25 tsp Red Pepper Flakes (optional, for mild heat)
• 1.5 cup Chicken Stock (low‑sodium preferred)
• 15 oz Canned Diced Tomatoes (undrained)
• 1 cup Ditalini Pasta (or small elbow macaroni)
• 15 oz Cannellini Beans (drained and rinsed)
• 2 tbsp Fresh Parsley (chopped)
• 0.5 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Parmesan Cheese (freshly grated)

Instructions

1. Prep the vegetables

   Dice the onion and carrot into 1/4‑inch pieces, mince the garlic, and chop the parsley.

   Time: PT5M

2. Render the pancetta

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced pancetta and cook, stirring, until the fat has rendered and the pieces are lightly crisp, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Sauté aromatics

   Add the diced onion and carrot to the pot. Cook, stirring occasionally, until softened but not browned, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

4. Add garlic

   Stir in the minced garlic and cook for 1 minute, just until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Season with pepper flakes

   Sprinkle in the red pepper flakes and stir briefly.

   Time: PT0M

6. Add liquids and bring to boil

   Pour in the chicken stock and the canned diced tomatoes (with their juice). Increase heat to high and bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: high heat

7. Add pasta

   Stir in the ditalini pasta, cover the pot, and reduce the heat to a gentle simmer.

   Time: PT1M

   Temperature: medium heat

8. Simmer pasta

   Let the soup simmer uncovered for 15 minutes, stirring once or twice, until the pasta is al dente.

   Time: PT15M

   Temperature: low simmer

9. Finish with beans and herbs

   Add the drained cannellini beans, chopped parsley, salt, and pepper. Stir and let heat through for 2 minutes.

   Time: PT2M

   Temperature: low heat

10. Serve

    Ladle the soup into bowls, sprinkle each serving with grated Parmesan, and enjoy immediately.

    Time: PT2M

    Temperature: low heat

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

45g

Fat

12g

Fiber

8g