I was drawn to this recipe (pg. 73) because of its list of simple and fresh ingredients.  It is a yummy soup and the pancetta and cannellini beans add some richness and heartiness.  Although if I were to make this again I would probably make Mario’s “Arugula and Fontina Panino” (pg. 114) to accompany it.

Start by cooking your onion, sage, and pancetta.

Add in your diced red bell peppers and tomato paste.

Add your boiling chicken stock and simmer for five minutes.

At this point it says to transfer small batches to a blender or food processor and puree until smooth.  At this point my four year old had tiptoed into the kitchen and unbeknownst to me was quietly watching as I proceeded to cover my entire kitchen in red soup splatters.

Twice.

Apparently my batches in the blender were not “small” enough.  If you have an immersion blender, use it instead!  And if you have a four year old sneakily watching you while you accidentally destroy your tiny kitchen, make sure to curse silently to yourself.

We enjoyed the soup. Especially my two year old.