Recipe: Pancetta and White Bean Soup with Fresh Sage

Makes about 10 cups

1 ½ cups (10 ounces) dry small white navy beans

4 to 6 ounces pancetta, diced small

2 cups small-diced yellow onions

1 cup small-diced carrots

1 cup diced celery

1 tablespoon minced fresh garlic

¾ teaspoon coarse-ground black pepper

1 quart chicken broth

2 cups water

¾ teaspoon dry thyme leaves

1 tablespoon finely chopped fresh sage

2 cups canned crushed tomatoes

Salt to taste

1. The night before making the soup, rinse the beans and then place in a large pot. Cover the beans with 3 quarts of water and let sit, refrigerated, overnight or for at least 8 hours, to soak. Drain beans before using for recipe.

2. To make the soup: Heat a large Dutch oven or heavy-bottom soup pot over medium-high heat. Add pancetta and cook until slightly crisp, about 3 minutes.

3. Add onions and sauté for about 2 minutes or until soft. Then add carrots, celery and garlic; cook for another 2 minutes. Add pepper, broth, water, thyme, sage, tomatoes and drained, soaked beans. Bring to a simmer. Reduce heat to low, and cook soup at a low simmer for about 45 minutes to 1 hour, or until beans are very tender. Taste for seasoning and add salt if needed.

Kathy's Note: I like to make this soup a day or so ahead so that the flavors have a chance to mingle. Refrigerate it, covered, then reheat to serve. If soup is too thick, thin out with some water.

Copyright 2007, Kathy Casey Food Studios