Recipes

Serves 6 to 8

1 package Cannellini Beans with Herb Seasoning
¼ pound pancetta or lean bacon
¼ cup EVOO
1 large onion, finely chopped
3 celery stalks with leaves, thinly sliced
½ pound salami, cubed
3 teaspoons salt
1 teaspoon black pepper
1 ½ teaspoons crushed red pepper flakes, or to taste
1 16 ounce can crushed tomatoes
½ cup carrots, chopped
2 medium ham hocks
1pound tube pasta
1½ quarts water

1. Wash dry Cannellini Beans, place in bowl and cover with water. Let soak 4 hours or overnight.
2. In a large soup pot, sauté over very low heat the olive oil and cubed pancetta or bacon for 10–15 minutes until the oil picks up the flavor. Add seasoning packet, carrots & onions and sauté for 10 minutes. Add remaining ingredients including the drained beans (except the tomatoes and pasta).
3. Cover the pot and simmer over low heat until the beans are very tender (2½ to 3 hours). Check often and add more water if needed.
4. When the beans are tender and the broth is flavorful, taste and adjust seasoning. Boil pasta according to package directions. Stir into soup just before serving.

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