Italian White Bean And Pancetta SoupPosted in : Soups on by : Daphne
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.