Name: Italian White Bean and Pancetta Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pancetta bacon, finely diced - 6 ounces; Olive oil - ¼ cup; Red onion, chopped - 1 cup; Chopped celery - 1 cup; Chopped fresh sage - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Chicken stock - 6 cups; Cannellini beans, drained and rinsed - 4 (19 ounce) cans; Seashell pasta - 2 cups; Salt - 1 teaspoon; Finely chopped fresh parsley - 2 tablespoons

Ingredients for - Italian White Bean and Pancetta Soup

1. Pancetta bacon, finely diced 6 ounces

2. Olive oil ¼ cup

3. Red onion, chopped 1 cup

4. Chopped celery 1 cup

5. Chopped fresh sage 1 tablespoon

6. Salt 1 teaspoon

7. Ground black pepper 1 teaspoon

8. Chicken stock 6 cups

9. Cannellini beans, drained and rinsed 4 (19 ounce) cans

10. Seashell pasta 2 cups

11. Salt 1 teaspoon

12. Finely chopped fresh parsley 2 tablespoons

How to cook deliciously - Italian White Bean and Pancetta Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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