Ingredients:
- 1 teaspoon Butter
- 1/2 cup Olive Oil
- 1/4 cup Diced Celery with Leaves
- 1 1/2 cup Diced Onion
- 2 Cloves Garlic – Chopped
- 1/2 cup Pancetta
- 3 cans Cannellini Beans with Juice
- 2 quarts Chicken Stock
- 2 cups / 1 can Whole Tomatoes – Squished
- 1/2 teaspoon Crushed Red Pepper
- 4 leaves Basil
- 1 splash Fresh Parsley
Instructions:
Put Butter and Olive Oil in Pot. Heat until it Smokes.
Add Pancetta. Cook 3 minutes.
Add Onion, Garlic and Celery. Cook until translucent.
Add Beans with the Juice from the can.
Mix well smashing some Beans.
Add Chicken Stock.
Boil.
Add everything else except Parsley.
Simmer 30 minutes.
Add Salt and Black Pepper to taste.
Serve over al dente pasta (small shells – elbows).
Top with Parsley, Olive Oil, and Parmesan Cheese.
Mangia!