Wow, did this turn out well! Our daughter who always looks askance at anything we cook gave it an A+. We followed Giada De Laurentiis’s recipe tweaking it to make it our own (and better!) While our recipe is for omnivores, this can easily be translated into a vegetarian recipe by using vegetable stock and by substituting a parmesan rind in the stock in place of the pancetta.
As you can see I always write all over my recipes with changes I’ve made or how I might improve this dish the next time I make. The changes we make to Giada’s recipe are:
4 ounces of pancetta instead of 3, 1/2 water and 1/2 stock, 1 can of cannellini beans and 1 can reed kidney beans, ditalini instead of elbow macaroni, the addition of 1/2 cup diced carrots and 1/2 cup diced celery and 1 T tomato paste. When it came to purée the beans we took out 1 cup of white beans for the pureeing so that the soup would not look pink.
You should try this. It is so good especially with a drizzle of good olive oil and some parmesan cheese as garnish.