Italian White Bean And Pancetta Soup

SUBMITTED BY: MARBALET

"This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons chopped fresh parsley

READ REVIEWS (16)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 11, 2003 by GEORGIA56

I cut the recipe in half and used the canned beans to make this an easy soup. We loved it. However, I think I will add less salt. I also added uncooked pasta to the soup rather than cooking it separately. My husband and I thought it was great and it tasted even better the next day!

10 users found this review helpful

Reviewed on Oct. 16, 2006 by Sara

For a crockpot version, soak beans overnight. Saute pancetta, onions, celery and sage in a frypan and deglaze with 1/3 cup of white wine and add everything into a crockpot and cook all day on low. Whole wheat pasta optional. (but makes a complete protein). Try adding fresh rosemary for a tuscan twist!

5 users found this review helpful