Making Pasta e Fagioli: One of Italy’s Most Beloved Bowls | Saveur

Ingredients

• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1 slice pancetta or ham, finely chopped, or substitute 2 slices bacon
• 1 large yellow onion (8 oz.), finely chopped (about 1 cup)
• 1 cup finely diced carrot (about 2 medium carrots, 5 oz. total)
• 1 celery stalk, finely diced (½ cup)
• Kosher salt
• Freshly ground black pepper
• 5 cloves garlic, peeled and finely chopped (3 Tbsp.)
• 1 sprig fresh thyme (optional)
• 1 (15-oz.) can crushed tomatoes
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• 1½ cups (about 8 oz.) ditalini or other short, tubular pasta
• ¼ cup chopped fresh basil leaves, for serving
• Grated pecorino-romano cheese, for serving