Italian White Bean and Pancetta Soup recipe
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Ingredients
- 6 ounces pancetta bacon, finely diced ¼ 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 finely chopped fresh parsley
Nutrition Info
- 571.5 caloriescarbohydrate: 79.6 gcholesterol: 14.3 mgfat: 17.7 gfiber: 14.4 gprotein: 25.9 gsaturatedFat: 4.4 gservingSize: -sodium: 784.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Italian White Bean and Pancetta Soup
Directions
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In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery, cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
Stir in minced parsley before serving, and sprinkle with grated cheese.