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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 |
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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.
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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