Italian White Bean and Pancetta Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese. Ingredients:
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 |
4 (19 ounce) cans cannellini beans, drained and rinsed |
2 cups seashell pasta |
1 teaspoon salt |
2 tablespoons finely chopped fresh parsley |
Directions:
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.
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.
3. Stir in minced parsley before serving, and sprinkle with grated cheese.
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