Ingredients
4ozpancetta,or bacon, finely diced
1small white onion,peeled and minced
5garlic cloves,peeled and minced
8cupschicken stock,good-quality
4ozcannellini beans,rinsed and drained
1bay leaf
1large fresh rosemary sprig
salt and freshly-ground black pepper
Parmesan cheese,freshly-grated
Italian bread
Preparation
Heat the pancetta in a large stockpot over medium-high heat.
Cook until crispy, stirring occasionally.
Transfer the bacon to a separate plate, using a slotted spoon, then reserve about 3 tablespoons of bacon grease in the stockpot.
Add the onion, then cook for 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic and cook for 1 to 2 minutes until fragrant, stirring occasionally.
Add the chicken stock, beans, bay leaf, rosemary and half of the cooked pancetta. Stir to combine.
Continue cooking the soup until it reaches a simmer.
Reduce the heat to medium-low, cover partially, then let the soup simmer for 10 to 20 minutes.
Add the salt and pepper, to taste. Remove the bay leaf and rosemary.
Top with the extra pancetta, then garnish with Parmesan cheese.
Serve with Italian bread, and enjoy!
