4 cans Cannellini beans (20 oz ea)
6 oz Pancetta, finely diced
1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage or 1 t -Dried Sage
1 t Salt
1 t Pepper
1 1/2 qt Chicken stock
2 c Ditalini or any short tubular pasta
1 t Salt
2 T Minced parsley
Freshly grated Romano cheese or Parmigiano cheese
In an 8-quart pot, saute the pancetta in olive oil until soft. Add
onion and celery and saute, stirring, about 5 minutes. Add sage, 1
teaspoon salt and pepper. Add chicken stock, cover and bring to a
boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook
pasta in 4 quarts boiling water with 1 teaspoon salt until al dente.
Drain and add to soup. Stir in minced parsley before serving and
sprinkle with grated cheese.
Makes 6 servings
6 oz Pancetta, finely diced
1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage or 1 t -Dried Sage
1 t Salt
1 t Pepper
1 1/2 qt Chicken stock
2 c Ditalini or any short tubular pasta
1 t Salt
2 T Minced parsley
Freshly grated Romano cheese or Parmigiano cheese
In an 8-quart pot, saute the pancetta in olive oil until soft. Add
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onion and celery and saute, stirring, about 5 minutes. Add sage, 1
teaspoon salt and pepper. Add chicken stock, cover and bring to a
boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook
pasta in 4 quarts boiling water with 1 teaspoon salt until al dente.
Drain and add to soup. Stir in minced parsley before serving and
sprinkle with grated cheese.
Makes 6 servings