Name: Cannellini and Pancetta Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Ingredients: 1/4 cup/50 ml extra-virgin olive oil; 2 cloves garlic, peeled and crushed; 3 ounces/90 g pancetta, large diced; 2 fresh chile peppers, chopped; 1 (19-ounce/540 ml) can cannellini beans, drained and rinsed; Salt and freshly ground black pepper; 1 to 2 cups/300 to 500 ml water

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Recipe courtesy of David Rocco

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Total:: 25 min
Prep:: 5 min
Cook:: 20 min

Yield:: 2 to 4 servings

Level:: Easy

Ingredients

1/4 cup/50 ml extra-virgin olive oil
2 cloves garlic, peeled and crushed
3 ounces/90 g pancetta, large diced
2 fresh chile peppers, chopped
1 (19-ounce/540 ml) can cannellini beans, drained and rinsed
Salt and freshly ground black pepper
1 to 2 cups/300 to 500 ml water

Directions

In a saucepan, heat the extra-virgin olive oil. Saute the garlic and add the pancetta and cook for 2 minutes. Add the chile peppers and cannellini beans, and stir. Allow to cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.