Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried white kidney beans; OR |
| 4 cans | Cannellini beans (20 oz ea) |
| 6 ounces | Pancetta or very lean bacon, finely diced |
| ¼ cup | Olive oil |
| 1 cup | Finely chopped red onion |
| 1 cup | Finely chopped celery |
| 1 tablespoon | Minced fresh sage; -=OR=- Dried Sage |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1½ quart | Chicken stock |
| 2 cups | Ditalini or any short tubular pasta |
| 1 teaspoon | Salt |
| 2 tablespoons | Minced parsley |
| Freshly grated Romano cheese =OR=- Parmigiano cheese |
IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK