Yield 4-6 people
Number Of Ingredients 10
Steps:
- In a soup pot over medium-low heat, cook the pancetta, stirring, until golden and crisp, 4 to 6 minutes. Add the onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Reduce the heat to low, add the sage and tomatoes and cook, stirring, until the tomatoes are tender, 6 to 8 minutes. Add the ceci beans, broth and rosemary and cook, stirring, for 20 minutes. Remove the rosemary and discard. Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Ladle the soup into individual bowls and top each serving with a spoonful of pesto. Serves 4 to 6.
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