Ingredients
4
oz of pancetta, minced
1 large sweet onion, minced
4 cloves of garlic, minced
2 large carrots, 1/2 inch dice
4
C of organic chicken broth
1/2 C of white wine
(a wine good enout to drink)
2 Tbsp of WildCheff
Sicilian Blend
1 can of cannelini beans (14 oz)
1 can of cannelini beans (14 oz) mashed
1 large can (28 oz) of San Marzano tomatoes
3/4 C of Tubetti pasta
salt & pepper to taste
Garnish: Grated Parmesan cheese and rough chopped flat leaf Italian
parsley
Directions
In a large Dutch oven over medioum
heat, saute pancetta until crisp. Remove with slotted spoon and set aside.
In the same pan, saute
onion, carrots, and garlic for 5 minutes, and then stir in the Sicilian seasoning. Add wine and simmer for 2 minutes, and
then add chicken broth, whole and mashed cannelini beans, and tomatoes. (If tomatoes are not crushed, crush them in a bowl
prior to adding). Simmer ingredients in pot for 15 minutes.
Now add pasta to soup and
cook for 10-12 minutes, until just cooked. Season with salt and pepper to taste.
Serve soup and garnish
by adding a sprinkle of chopped Italian parsley and then some Parmesan. Also serve with some nice crusty rustic bread.
Serves
6
