- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Sop up this hearty Italian soup with crusty garlic bread.
Ingredient:
- 1 pound plum tomatoes, cored and halved lengthwise (about 4 tomatoes)
- 1 medium (8-ounce) red bell pepper, halved lengthwise
- 1/4 cup extra-virgin olive oil, divided, plus more for garnish
- 2 teaspoons kosher salt, divided
- 1 (4-ounce) package diced pancetta (1/2 cup)
- 1 medium (8-ounce) yellow onion, finely chopped (about 1 cup)
- 1 large (5-ounce) carrot, peeled and chopped (about 1 cup)
- 6 large garlic cloves, finely chopped (about 2 1/2 tablespoons)
- 4 cups vegetable broth
- 1/2 teaspoon black pepper
- 3 cups cooked and drained borlotti or red kidney beans
- 1 cup uncooked dried ditalini pasta (about 4 1/2 ounces)
- 1/4 cup chopped fresh basil, plus more for garnish
