White Bean Soup With Pancetta and Sage

300 Sensational Soups Serves 6-8

• Ready In: 1 hr 40 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 3  ounces pancetta, minced
• 8  garlic cloves, chopped
• 1  large onion, chopped
• 1⁄2 cup  chopped carrot
• 1⁄2 cup  chopped celery
• 1 1⁄2 cups dried great northern beans, soaked overnight
• 1 (15 ounce) can diced tomatoes
• 8  cups  chicken stock
• 2  tablespoons  chopped fresh sage
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
•  olive oil

Directions

1. In large pot, heat oil. Add pancetta and sauté, 5 minutes. Remove with a slotted spoon to paper towels. Set aside.
2. Add garlic, onion, carrot and celery to pot; sauté until softened, about 6 minutes. Add beans, tomatoes with juice, stock, sage, salt and pepper; bring to a boil.
3. Reduce heat and simmer, stirring occasionally and thinning with hot water, until beans are tender, about 90 minutes.
4. Ladle into bowls, garnish with reserved pancetta and drizzle with olive oil.