Italian White Bean And Pancetta Soup
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Red Onion (chopped)1 cup
Celery (chopped)1 tbsp
Sage (chopped fresh)1 tsp
Salt1 tsp
Ground Black Pepper6 cups
Chicken Stock2 cups
Pasta (seashell)2 tbsps
Parsley (finely chopped fresh)Directions:
1
In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes
2
Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes
3
Sprinkle with sage, 1 teaspoon salt, and black pepper
4
Pour in the chicken stock, cover, and bring to a boil
5
Stir in the drained beans, cover, and reduce the heat to low
6
Simmer for 30 minutes
7
Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes
8
Drain and add to the soup
9
Stir in minced parsley before serving, and sprinkle with grated cheese