White Bean-Pancetta Soup


1 tablespoon olive oil

6 oz. pancetta, diced

1 onion, diced

4 cloves garlic, chopped

1 cup dry white wine

1 1/2 cups dry white beans , soaked overnight

6 cups chicken stock

2 heads roasted garlic

1/4 cup basil pesto

salt and pepper, to taste

1/4 cup grated Parmesan

In a large stock pot, heat olive oil. Add pancetta and cook until crisp and brown. Add onion and garlic and saute until fragrant. Add white wine and reduce by half. Add beans and chicken stock; simmer until beans are tender.

Chop the roasted garlic cloves and add to soup, along with the pesto; mix well. Season with salt and pepper. Simmer 5-10 more minutes to allow flavors to marry. Serve hot with grated Parmesan on top.

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