T. Cook's Barlotti Soup

Source: T. Cook's, Phoenix, Arizona

1 cup Barlotti beans (white beans) soaked, or use 1 cup canned white beans
1/4 cup diced pancetta
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup carrots, diced
1/2 cup tomatoes, diced
1/2 cup zucchini, diced
1 clove chopped garlic
1 can (12 ounces) tomato juice
2 pints chicken stock
1/2 ounce chopped thyme
1/2 ounce chopped oregano
1/4 pound tubettini pasta, cooked according to package directions

If using soaked beans, put in pot and cover with water to about 1 inch above the beans. Boil gently with the lid tilted until tender, about 1 hour. If using canned beans, drain and set aside.

In a large saute pan, saute the pancetta on medium high. Allow it to release some oil, then add vegetables and garlic to the pan and saute for about 5 minutes, or until vegetables begin to soften. In a large stockpot, combine pancetta, vegetables, beans, tomato juice and chicken stock. Simmer for 1 hour, adding herbs and cooked pasta for the last 10 minutes. Serve.

Makes 8 servings.

Approximate values per serving: 159 calories, 1 g fat, 5 mg cholesterol, 10 g protein, 27 g carbohydrates, 7 g fiber, 1,434 mg sodium, 57 percent calories from fat