About this recipe:This is a warming Italian inspired soup, full of flavour thanks to pancetta and sage. It's hearty and filling enough for a meal.
175g (6 oz) pancetta cubes
4 tablespoons olive oil
1 large red onion, chopped
3 sticks celery, chopped
1 small handful chopped fresh sage
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1.5L (2 1/2 pints) chicken stock
5 (400g) tins cannellini beans, drained and rinsed
250g stellette soup pasta
1 teaspoon salt
1 handful minced fresh parsley
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Method Prep:10min › Cook:35min › Ready in:45min
In a large saucepan or casserole, sauté pancetta in olive oil until browned. Add onion and celery; sauté, stirring, for about 5 minutes. Stir in sage, salt and black pepper. Add chicken stock, cover, and bring to the boil. Add beans and pasta, cover, and simmer for 30 minutes.
Stir in parsley before serving, and sprinkle with grated Pecorino or Parmesan cheese if desired.
Made it vegetarian.
I replaced the pancetta with pre-roasted butternut squash. Just peel it and cut into small cubes, season well and roast until slightly underdone. Then add it to the soup with the beans and pasta. Also used vegetable stock instead of chicken. Fantastic! - 09 Aug 2009
I add chopped carrot to this recipe for flavour and colour. I also use an immersion blender to partially puree the soup after about 20 minutes of cooking - then I add the pasta to the mix so everything finishes cooking at the same time. I've made this several times over the past 2 months and it always disappears fast - my kids love it! - 24 Jul 2008
by DOROTHY JUNE
For a slow cooker version, soak beans overnight. Saute pancetta, onions, celery and sage in a frying pan and deglaze with 75ml white wine and add everything into a slowcooker and cook all day on low. Wholewheat pasta optional. (but makes a complete protein). - 24 Jul 2008