Italian White Bean and Pancetta Soup Recipe

Directions

Ingredients :

6 ounces pancetta bacon, finely diced

¼ cup olive oil

1 cup red onion, chopped

1 cup chopped celery

1 tablespoon chopped fresh sage

1 teaspoon salt

1 teaspoon ground black pepper

6 cups chicken stock

4 (19 ounce) cans cannellini beans, drained and rinsed

2 cups seashell pasta

1 teaspoon salt

2 tablespoons finely chopped fresh parsley

Methods :

Step 1

In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.

Step 2

Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.

Step 3

Stir in minced parsley before serving, and sprinkle with grated cheese.