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Recipe by: paskell
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See below ingredients and instructions of the recipe
1 lb Dried white kidney beans; OR
4 cn Cannellini beans (20 oz ea)
6 oz Pancetta or very lean bacon,
- 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 ts -Dried Sage
1 ts Salt
1 ts Pepper
1 1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta
1 ts Salt
2 tb Minced parsley
Freshly grated Romano cheese
-=OR=- Parmigiano cheese
IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans
and place in a large pot. Add 10 cups cold water, cover and bring to
a boil. Simmer beans and cook until tender, about 1 hour. 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
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