White Bean Provencal Soup

• 2 Tablespoons Olive Oil
• 2 ounces, weight Pancetta, Diced
• 2 cups Onions, Chopped
• 2 cups Celery, Chopped
• 6 cloves Garlic, Minced
• 1 pound Chicken Pieces (Bone In And Skin On)
• 8 cups Chicken Broth
• 2 cans (14.5 Oz. Can) Cannelli Beans, Drained
• 2/3 cups Yellow Split Peas
• 1 can (28 Oz. Can) Crused Tomatoes
• 2 Tablespoons Herbes De Provence
• 1 Tablespoon Parsley, Chopped

1. In a large stock pot, heat oil and add pancetta. Saute about 3-5 minutes. Add onions, celery and garlic and saute about 3-5 minutes. Add chicken pieces, stock, beans, peas, tomatoes and spices. Bring to a boil. Reduce heat and cover. Simmer 3 hours, stirring occasionally. Remove chicken and pull meat from the bone and stir back into the pot.
2. Delicious served with crusty sourdough.

olive oil, onions, celery, garlic, chicken, chicken broth, cannelli beans, tomatoes, parsley

Taken from tastykitchen.com/recipes/soups/white-bean-provencal-soup/ (may not work)