White Bean Soup

Directions

1. 1
   Cook pancetta in a 2-quart saucepan over medium-low heat until most of fat is rendered and pancetta is crisp, about 7 minutes; remove pancetta with a slotted spoon and drain on a paper towel.
2. 2
   Stir onion and garlic into skillet drippings; cook over medium heat 5 minutes.
3. 3
   Add beans and sage; cook 1 minute longer.
4. 4
   Add broth and water and bring to a boil; reduce heat to low; cover and simmer 15 minutes.
5. 5
   Puree with a stick blender, or in batches in a blender or food processor, until smooth.
6. 6
   Season soup with pepper to taste, and garnish each serving with crisp pancetta bits.