Pancetta and White Bean Soup

Pancetta and White Bean Soup

Ingredients:

• 4 (19 ounce) cans cannellini beans, drained and rinsed


• 6 ounces pancetta bacon, finely diced


• 1/4 cup Olio Carli Extra Virgin olive oil


• 1 cup red onion, chopped


• 1 cup chopped celery


• 2 teaspoons Seasonello by Caber


• 6 cups chicken stock


• 2 cups seashell pasta


• 1 teaspoon salt


• 2 tablespoons chopped fresh parsley

Directions:

Soak dry beans overnight in 5 cups of water. Drain, and place in a large pot. Add 10 cups cold water, cover, and bring to a boil. Simmer beans until tender, at least 1 hour. Drain. If using canned beans, simply drain.

In an 8 quart pot, saute pancetta in olive oil until soft. Add onion and celery; saute, stirring, for about 5 minutes. Stir in Seasonello. 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