Italian White Bean and Pancetta Soup

Ingredients

• 6 ounces pancetta bacon diced finely
• 76 ounce .5 can cannellini beans drained and rinsed canned
• 1 cup celery chopped
• 6 cups chicken stock see 
• 2 tablespoons parsley fresh finely chopped
• 1 tablespoon sage fresh chopped
• 1 teaspoon ground pepper black
• 0.3 cup olive oil 
• 2 cups seashell pasta 
• 1 cup onion red chopped
• 1 teaspoon salt 

Equipment

• pot

Directions

1. In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes.
2. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. Sprinkle with sage, 1 teaspoon salt, and black pepper.
4. 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.
5. Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes.
6. Drain and add to the soup.
7. Stir in minced parsley before serving, and sprinkle with grated cheese.