Ingredients:
1 16 oz. Northern White or Cannellini Beans
2 Whole Diced Celery
1 Whole Diced Carrots
1 Whole Diced Medium Onion
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Red Pepper
8 oz. Olive Oil
1-1/2 Cups Ditali Pasta
6 Cups Chicken Broth
6-8 Chopped San Marzano Tomatoes
2 Cloves Minced Garlic
4 oz. Diced Pancetta
Procedure:
Soak the beans overnight in cold water. Heat 1/2 cup olive oil in a large sauté pan and add onions, carrots, garlic, celery and pancetta. Sauté for several minutes. Pour broth into large pot and add vegetables and pancetta and beans. Add seasonings and tomatoes. Cook for 1-1/2 hours. Add escarole or spinach, cook pasta in separate pot. Drain and add to soup. Then drizzle in the other 1/2 cup of olive oil Serve very hot.
Book: "Restaurant Recipes of Kansas City." - Page 35
Recipe Author: Jasper Mirabile Jr.
Restaurant: Jasper's Restaurant
Source: https://www.facebook.com/pages/Recipe-Publishers/126558627407378?sk=wall&filter=12