Fresh Shell Bean Soup with Slivers of Italian Bacon

Name: Fresh Shell Bean Soup with Slivers of Italian Bacon
Ingredients: 5 tbsp extra-virgin olive oil (plus extra for drizzling); 1 carrot (peeled and minced); 1 rib celery (minced); 1 medium onion (minced); 2 garlic cloves (minced); 1 small fresh rosemary sprig (about 4-to 5-inches (10-to 13-centimeters) long, minced); 1/8 teaspoon hot red pepper flakes; 3 ounces Italian bacon (pancetta) (cut into small strips, about 1/4-inch-thick ); 2 1/4 pounds fresh cannellini beans; 6 cups water; 1 small Parmigiano-Reggiano cheese rind (optional); 5 or 6 cherry tomatoes (quartered); 1 teaspoon coarse sea salt or kosher salt; freshly ground black pepper; Grated Parmigiano-Reggiano cheese (for serving)

www.ouredibleitaly.com

This is the traditional recipe for fresh shell bean soup that I prepare at home in Campania. We gobble down bowls of it all through the summer into fall.

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Ingredients

5 tbsp extra-virgin olive oil (plus extra for drizzling)
1 carrot (peeled and minced)
1 rib celery (minced)
1 medium onion (minced)
2 garlic cloves (minced)
1 small fresh rosemary sprig (about 4-to 5-inches (10-to 13-centimeters) long, minced)
1/8 teaspoon hot red pepper flakes
3 ounces Italian bacon (pancetta) (cut into small strips, about 1/4-inch-thick )
2 1/4 pounds fresh cannellini beans
6 cups water
1 small Parmigiano-Reggiano cheese rind (optional)
5 or 6 cherry tomatoes (quartered)
1 teaspoon coarse sea salt or kosher salt
freshly ground black pepper
Grated Parmigiano-Reggiano cheese (for serving)