Pasta and beans turn into a cozy and savory soup so quickly in this easy recipe:
1 red onion, finely chopped1/2 teaspoon crushed red pepperTwo 15-ounce cans crushed tomatoesShredded Parmigiano-Reggiano cheese, torn basil and crusty bread, for servingIn a large saucepan, cook the pancetta in the olive oil over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened, about 7 minutes.
Add the wine to the saucepan and cook over moderately high heat until nearly absorbed, about 2 minutes. Add the chicken stock and tomatoes and bring to a boil over high heat. Stir in the pasta and simmer over moderate heat, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the beans and simmer for 5 minutes more. Season with salt and pepper.© Abby HockingThe soup can be refrigerated overnight. Reheat gently and add water if the soup is too thick.
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