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 chopped fresh parsley
Directions
In an 8 quart pot, saute pancetta in olive oil until soft. Add onion and celery; saute, stirring, for about 5 minutes. Stir in sage, 1 teaspoon salt, and black pepper. Add chicken stock, cover, and bring to a boil Add beans to soup, cover, and simmer for 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.