Italian White Bean and Pancetta Soup

Canned cannellini beans, Italian bacon, and pasta make up this satisfying soup flavored with fresh sage. Garnish with freshly grated Romano or Parmigiano cheese.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 572 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup olive oil
• 1 cup chopped celery
• 1 teaspoon ground black pepper
• 6 cups chicken stock
• 6 ounces pancetta bacon, finely diced
• 1 cup red onion, chopped
• 1 tablespoon chopped fresh sage
• 4 (19 ounce) cans cannellini beans, drained and rinsed
• 2 cups seashell pasta
• 2 tablespoons finely chopped fresh parsley

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir in minced parsley before serving, and sprinkle with grated cheese.