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Pancetta and White Bean Soup

Pancetta and White Bean Soup


  • 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


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


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