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

Ingredient Substitutions

• Instead of Pancetta: regular bacon, smoked pancetta, prosciutto
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallots, leeks
• Instead of Carrot: celery, parsnip
• Instead of Garlic: garlic paste, garlic powder
• Instead of Red Pepper Flakes: cayenne pepper, chili powder
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Canned Diced Tomatoes: fresh diced tomatoes, crushed tomatoes
• Instead of Ditalini Pasta: small shells, orzo
• Instead of Cannellini Beans: great northern beans, white kidney beans
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Large Pot or Dutch Oven
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Ladle
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Render the pancetta fully to develop flavor.
• Simmer the pasta until al dente without overcooking.
• Add beans at the end to keep them from falling apart.

Chef Tips from the Video

• Use high‑quality pancetta for the richest flavor; if unavailable, use smoked bacon and add a pinch of smoked paprika.
• A splash of dry white wine added after the tomatoes adds depth, but it’s optional.
• Finish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pancetta and sauté the vegetables a day ahead; store them in the fridge and add stock and pasta when ready.
• The soup reheats well; add a little extra broth when reheating to restore the desired consistency.

Frequently Asked Questions