CECI BEAN SOUP

Steps:

• In a soup pot over medium-low heat, cook pancetta, stirring, until golden and crisp, 4-6 min. Add onion and garlic and cook, stirring, until translucent, 4-6 min.
• Reduce heat to low, add sage, ceci beans, broth and rosemary and cook, stirring, 20 min. Remove rosemary and, using a stick blender puree soup until smooth and blended. Season with salt and pepper.
• Ladle soup into bowls and top each serving with a spoonful of pesto.