Italian White Bean and Pancetta Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

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.