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Italian White Bean and Pancetta Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savory Italian bacon and creamy cannellini beans in a comforting sage-infused soup, topped with grated Romano or Parmigiano cheese.
Ingredients:
  • 6 ounces pancetta bacon, finely diced
  • 0.25 cup olive oil
  • 1 cup red onion, chopped
  • 1 cup chopped celery
  • 1 tablespoon chopped fresh sage
  • 6 cups chicken stock
  • 4 (19 ounce) cans cannellini beans, drained and rinsed
  • 2 cups seashell pasta
  • 2 tablespoons finely chopped fresh parsley
Instructions:
  • In a large pot, cook pancetta in olive oil until soft, about 10 minutes. Add onion and celery; saute until onion is translucent, about 5 minutes. Season with sage, 1 teaspoon salt, and black pepper. Pour in chicken stock, cover, and bring to a boil. Mix in drained beans, cover, and simmer on low for 30 minutes.
  • Cook the pasta in a pot of boiling water with salt until al dente, about 10 minutes. Drain and stir into the soup.
  • Just before serving, gently fold in minced parsley and generously sprinkle with grated cheese.

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