Lunch: Cannellini and Pancetta Soup

Ingredients

1/4 cup/50 ml extra-virgin olive oil
2 cloves garlic, peeled and crushed
3 ounces/90 g pancetta, large diced
2 fresh chile peppers, chopped
1 (19-ounce/540 ml) can cannellini beans, drained and rinsed
Salt and freshly ground black pepper
1 to 2 cups/300 to 500 ml water

Instructions

In a saucepan, heat the extra-virgin olive oil. Saute the garlic and add the pancetta and cook for 2 minutes. Add the chile peppers and cannellini beans, and stir. Allow to 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.

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