About the Recipe
One of my kids favorite soups since they’re little … in a rush, I get it from MonAlyssa restaurant in Point Pleasant Boro, it’s their favorite! But this recipe is great and so flavorful! It’s up for debate when you ask my boys, but I believe it’s better homemade!! Everyone loved it and took seconds! Perfect for a rainy day like today!
Ingredients
1 tablespoon extra-virgin olive oil, plus extra for serving
3 ounces pancetta, chopped fine
1 onion, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
1 celery rib, minced
4 garlic cloves, minced
3 anchovy fillets, rinsed and minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
2 teaspoons grated orange zest
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes
1 Parmesan cheese rind, plus grated Parmesan for serving
2 (15-ounce) cans cannellini beans, rinsed
3 1/2 cups chicken broth
2 1/2 cups water
Salt and pepper
1 cup orzo
1/4 cup minced fresh parsley
Preparation
Heat oil in Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3-5 minutes. Stir in onion, fennel, and celery and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, anchovies, oregano, orange zest, fennel seeds, and pepper flakes, and cook until fragrant, about 1 minute.
Stir in tomatoes and their juice, scraping up any browned bits. Stir in Parmesan rind and beans, bring to simmer, and cook until flavors meld, about 10 minutes.
Stir in broth, water, and 1 tablespoon salt. Increase heat to high and bring to boil. Stir in pasta and cook until al dente, about 10 minutes. Off heat, discard Parmesan rind. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan.