Cannellini and pancetta soup

Ingredients:

• (1) 1/4 cup/50 ml Extra virgin olive oil
• (2) 2 Cloves garlic, peeled and crushed
• (3) 3 ounces/90 g Pancetta, large diced
• (4) 2 Fresh Chile peppers, chopped
• (5) 1 (19 ounce/540ml) Can cannellini beans, drained and rised
• (6) Salt and freshly ground black pepper
• (7)1 to 2 cups/300 to 500 ml Water

Preparation:

In a saucepan, heat the extra virgin olive oil. Sauté the garlic and add the pancetta and cook for 2 minutes. Add the Chile peppers and cannellini beans, and stir. Allow cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.

Irene Milito