Sweet Pepper and White Bean Soup:
Bring 4 cups chicken stock to a boil.
In a Dutch oeven, heat olive oil and add 1 large spanish onion diced, 4 fresh sage leaves, and 1/4 pound pancetta diced. Cook and stir 5 min til onion is slightly browned.
Mix in 2 T tomato paste, 3 seeded diced red peppers, and cook and stir 2 more min.
Add the boiling stock to the Dutch oven, return to boil, reduce heat and simmer 5 min.
Transfer in batches the mixture to a blender and puree til smooth, then pour back into pot where you heated the stock.
Add 2 15-oz drained and rinsed cannellini white beans and bring to boil then simmer and cook 5 minutes.
Season with S&P.
Ladle into bowls and serve with olive oil drizzed on top and freshly cracked pepper!
(We ate it with grilled cheese and they were a perfect pair!)
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