INGREDIENTS
30 oz
canned cannellini beans
4 cups
chicken stock
1 cup
ditalini pasta
1/2 tsp
dried basil
1/4 cup
dry white wine
29 oz
fire-roasted tomatoes
1/2 cup
fresh basil
4 cloves
garlic
5 servings
kosher salt
1/2 tsp
oregano
1/2 lb
pancetta
1/2 cup
parmigiano reggiano
1/4 tsp
red pepper flakes
1 medium
sweet onion