Italian White Bean And Pancetta Soup

• 6 ounces pancetta bacon, finely diced
• 1/4 cup olive oil
• 1 cup red onion, chopped
• 1 cup chopped celery
• 1 tablespoon chopped fresh sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 6 cups chicken stock
• 4 (19 ounce) cans cannellini beans, drained and rinsed
• 2 cups seashell pasta
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh parsley

1. In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
2. Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
3. Stir in minced parsley before serving, and sprinkle with grated cheese.

bacon, olive oil, red onion, celery, fresh sage, salt, ground black pepper, chicken stock, cannellini beans, seashell pasta, salt, fresh parsley

Taken from www.allrecipes.com/recipe/13146/italian-white-bean-and-pancetta-soup/ (may not work)