Somewhere between a thick soup and a loose pasta, this comforting dish is a staple in many parts of Italy. The trick to making it on a weeknight is using canned cannellini beans and quick-cooking ditalini pasta. Mash a small portion of the beans into the final broth to thicken and enrich the soup, and don’t forget about the finishing touches: crispy pancetta, fragrant fresh basil, plenty of Pecorino Romano, and a drizzle of olive oil.

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