Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
3 slices pancetta, diced
1 medium onion, diced
1 medium shallot, diced
4 garlic cloves, diced
1 cup low sodium chicken stock
1 can diced San Marzano tomatoes
1 can cannellini beans
1 pinch red pepper flakes
4 tbsp fresh dill, chopped
salt & pepper to taste
1 pound elbow macaroni
parmesan to taste, grated
Preparation
in cast iron pot saute pancetta in oil and butter add onion & shallot and saute until translucent add garlic and saute for 1 min deglaze pan with chicken stock add remaining ingredients
in separate pot, cook pasta in boiling salted water strain and add to soup season to taste with parmesan
