Italian White Bean and Pancetta Soup

Servings

8

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

1. 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.
2. Simmer beans until tender, at least 1 hour. Drain. If using canned beans, simply drain.
3. In an 8 quart pot, sauté pancetta in olive oil until soft. Add onion and celery; sauté, stirring, for about 5 minutes. Stir in sage, 1 teaspoon salt, and black pepper.
4. Add chicken stock, cover, and bring to a boil Add beans to soup, cover, and simmer for 30 minutes.
5. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain, and add to soup.
6. Stir in finely chopped parsley before serving, and sprinkle with grated cheese.