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Italian White Bean and Pancetta Soup The Best Recipes

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Italian White Bean and Pancetta Soup

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

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 finely chopped fresh parsley

Instructions :

Prep : 20M Cook : 8M Ready in : 1H5M
  • 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.

Notes :

  • You can use 1 pound of dried white beans in place of the canned beans. To substitute dried beans, soak them overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover, and bring to a boil. Reduce the heat to low and simmer beans until tender, at least 1 hour. Drain the beans and proceed with the recipe.
  • If pancetta is unavailable, use lean bacon instead. You may also use 1 teaspoon crumbled dried sage in place of the fresh sage.
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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