I had this clasic Milanese soup for the first time in, of all places, Ecuador last spring. My host brought me to a rustic resort located about two hours outside of Quito in the Cloud Forest. Sitting on the deck watching the humingbirds dive and the rain come down through the rainforest, I had the feeling of sitting in the tree-fort house I dreamed of as a child. The place is owned by an Italian, so for lunch, they prepared the three of us (from scratch), this amazing soup followed by gnochi in cream sauce and chocholate mouse. It was the best lunch I have ever had, for many reasons, and as the seasons start to turn here in Minnesota, (which always sparks my nostalgia for travel) I was drawn to make this soup on one of our first truely cool fall days.

What you need:

  • 2 Tbsp olive oil
  • 4 oz pancetta, roughly chopped
  • 2-3 celary stalks, finely chopped
  • 3 medium carrots, finley chopped
  • 1 medium onion, finely chopped
  • 1-2 cloves garlic, crushed
  • 6-8 ripe tomatoes, chopped
  • about 4 cups chicken stock
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 1/2 cup macaroni
  • 4-5 spriggs fresh flat leaf parsley
  • salt and freshly ground pepper
  • shaved parmesan cheese, to serve

What to do:

1. Heat the oil in a large saucepan. Add the pancetta, celery, carrots and onion and cook over low heat for 5 minutes, stirring until the vegetables are softened.

2. Add the garlic and tomatoes. Pour in the stock. Add salt and pepper and bring to a boil. Half cover the pan, lower the heat, and cook for 20 minutes.

3. Drain the beans and add them to the pan along with the macaroni. Bring to a boil again. Cover, lower heat and continue to simmer for another 20 minutes. Stir in the parsley and taste for seasoning.