A hearty Italian soup made with pasta and beans. Perfect for cold evenings, this warming dish combines savory pancetta with earthy beans and aromatic vegetables.
Servings
4
1×
Time20m + 45m
Preparation
01
Cook sofritto (1 onion, 1 celery, 1-2 carrots) and 3 garlic cloves in generous amount of olive oil until the onion is browned. Remove from pan.
02
Brown 80 g pancetta, add 400 g salsiccia and brown. Add 2.5 dl white wine and deglaze.
03
Add 500 g canned tomatoes, 7 dl chicken stock and 2 bay leaves and some thyme. Let cook under lid for 30 minutes.