food Italian White Bean And Pancetta Soup recipe
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Italian White Bean And Pancetta Soup recipe
    8 servings

Ingredients:

  • 4 (19 ounce) cans cannellini beans, drained and rinsed
  • 6 ounces pancetta bacon, finely diced
  • 1/4 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
  • 2 cups seashell pasta
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley

    Instructions:

  • Soak dry beans overnight in 5 cups of water.
  • Drain, and place in a large pot.
  • Add 10 cups cold water, cover, and bring to a boil.
  • Simmer beans until tender, at least 1 hour.
  • Drain.
  • If using canned beans, simply drain.
  • In an 8 quart pot, saute pancetta in olive oil until soft.
  • Add onion and celery; saute, stirring, for about 5 minutes.
  • Stir in sage, 1 teaspoon salt, and black pepper.
  • Add chicken stock, cover, and bring to a boil Add beans to soup, cover, and simmer for 30 minutes.
  • Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente.
  • Drain, and add to soup.
  • Stir in minced parsley before serving, and sprinkle with grated cheese.



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