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Italian White Bean And Pancetta Soup

Posted in : Soups on by : Daphne


6 oz pancetta bacon, finely diced1/4 cup olive oil1 cup red onion, chopped1 cup chopped celery1 tbs chopped fresh sage1 tsp salt1 tsp ground black pepper6 cups chicken stock4 (19 ounce) cans cannellini beans, drained and rinsed2 cups seashell pasta1 tsp salt2 tbs chopped fresh parsley


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.