White Bean Soup With Pancetta and Sage

• 1 tablespoon olive oil
• 3 ounces pancetta, minced
• 8 garlic cloves, chopped
• 1 large onion, chopped
• 12 cup chopped carrot
• 12 cup chopped celery
• 1 12 cups dried great northern beans, soaked overnight
• 1 (15 ounce) can diced tomatoes
• 8 cups chicken stock
• 2 tablespoons chopped fresh sage
• 1 12 teaspoons salt
• 12 teaspoon pepper
• olive oil

1. In large pot, heat oil.
2. Add pancetta and saute, 5 minutes.
3. Remove with a slotted spoon to paper towels.
4. Set aside.
5. Add garlic, onion, carrot and celery to pot; saute until softened, about 6 minutes.
6. Add beans, tomatoes with juice, stock, sage, salt and pepper; bring to a boil.
7. Reduce heat and simmer, stirring occasionally and thinning with hot water, until beans are tender, about 90 minutes.
8. Ladle into bowls, garnish with reserved pancetta and drizzle with olive oil.

olive oil, pancetta, garlic, onion, carrot, celery, dried great northern beans, tomatoes, chicken stock, fresh sage, salt, pepper, olive oil

Taken from www.food.com/recipe/white-bean-soup-with-pancetta-and-sage-508880 (may not work)