Ingredients
Makes about 1 gallon (4 L), serves 8 to 12
½ fennel bulb, finely chopped
3 carrots, finely diced
3 ribs celery, thinly sliced
1 tablespoon (10 g) chopped garlic
2 cups (360 g) chopped plum tomatoes (canned or fresh)
6 cups (600 g) cooked cannellini beans (see “Cooking Dried Beans,” below)
2 quarts (2 L) Chicken or Vegetable Stock (page 9 or 14)
½ pound (225 g) ditalini or small dried pasta shells
2 cups (40 g) whole baby arugula or large arugula leaves shredded (if field-grown, wash the arugula thoroughly)
Sea salt and freshly ground black pepper
2 ounces (55 g) each grated Parmigiano-Reggiano and Romano cheeses
½ pound (225 g) pancetta, chilled until firm (see “Soupmaker’s Tips”)
¼ cup (60 ml) extra-virgin olive oil, plus 2 tablespoons (30 ml) for serving
1 small red onion, chopped
Preparation
