New This Month


This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.

  • Yield: Makes 10 cups

Source: Martha Stewart Living, August 2002


  • 7 ounces pancetta or bacon, cut into 1/2-inch dice
  • 1 leek, white and light-green parts, washed well and roughly chopped
  • 1 onion, cut into 1/4-inch dice
  • 2 carrots, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 russet potato, peeled and cut into 1/2-inch dice
  • 1 small zucchini, quartered and sliced lengthwise
  • 1/2 cup green beans, trimmed, cut into 1-inch pieces
  • 1/2 cup frozen corn, thawed
  • 6 cups water
  • 1 pint Canned Tomato a Pezzetti
  • 1 15 1/2-ounce can cannellini beans, drained and rinsed
  • 3 ounces cooked baby shell pasta (about 1 cup)
  • Coarse salt and freshly ground pepper
  • Chopped fresh herbs, for garnish
  • Grated Parmesan cheese, for garnish


  1. In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.

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