PASTA and BEAN SOUP

• 300 grams dried cannellini beans, soaked in cold water overnight or PESELLI beans
• 1 tbsp salt
• 3 tbsps. olive oil
• 1 medium onion, finely chopped
• 2 clove garlic, finely chopped
• 2 bay leaves
• 200 grams pancetta, diced
• 1 1/4 liter chicken or vegetable stock
• 1 juice of 1/2 lemon
• 200 grams small pasta
• 1/4 cup chopped flat-leaf parsley
• 1 salt and freshly ground pepper
• 1 extra-virgin olive oil, to serve
• 1 cup tomatoe sauce

1. When you decided to have cannellini beans for this soup, bring a large saucepan of water to a boil.
2. Add dried cannellini, decrease the heat abd gently simmer.
3. Cook for 30 minutes.
4. Add salt and cook for further 30 minutes, until beans are al dente.
5. Drain and set aside.
6. Heat the oil in a large saucepan over low-medium heat.
7. Add the onion, garlic and bay leaves and saute until softened.
8. Add the pancetta and cook for a further 3-5 minutes, until golden.
9. Add the beans (i prefer peselli), stock, tomstoe sauce and lemon juice and bring to a boil.
10. Add the pasta and cook for 10 minutes, until al dente.
11. Stir in the parsley and season with salt and pepper
12. Serves 6

cannellini beans, salt, olive oil, onion, clove garlic, bay leaves, pancetta, chicken, lemon, pasta, flatleaf, salt, extravirgin olive oil, tomatoe sauce

Taken from cookpad.com/us/recipes/335826-pasta-and-bean-soup (may not work)