Source: lacucinafacile.com

Presentation

A first course consisting of beans, carrots, pancetta, potato, garlic, leek, sage, extra virgin olive oil, salt, and pepper.

Ingredients

For 4 people:

250 g of dried cannellini beans

300 g of carrots from the Fucino Plateau

50 g of pancetta

1 medium potato

1 garlic clove

1 large leek

4-5 sage leaves

Extra virgin olive oil

Salt and pepper

Preparation

Cut the carrots and potato into small cubes.

Soak the beans for 12 hours.

Discard any floating beans.

Boil the beans for about 1.5 hours.

Add the carrots and potato in the last 20 minutes of cooking.

Blend 1/3 of the ingredients and return them to the pot.

Sauté the chopped garlic in 5 tablespoons of olive oil.

Add the chopped pancetta, thinly sliced leek, and sage leaves.

Add to the bean and carrot soup.

Bring to a boil and cook for another 20 minutes.

Adjust with salt and pepper.

Serve, drizzling with a little olive oil if desired.

Allergens

• Garlic: very rare cases of reactivity to garlic.
• Carrot: possible individual intolerance and cross-reactivity in case of allergy to Artemisia, Graminaceae, Composite, or Birch pollen.
• Beans: possible cross-reactivity in case of allergy to parietaria.
• Extra virgin olive oil: rare allergies, no reported intolerances.
• Pepper: possible cross-reactivity in case of intolerance to spices.
• Leek: individual reactivity reported, possible cross-reactivity in case of Birch allergy.
• Sage: possible cross-reactivity in case of sensitivity to Composite plants.

Notes

• When intended for children, reduce the size of the ingredients to make them homogeneous when served.

Safety / Intended Use

•  Product intended for individuals with Anorexia, Weight Loss, Diarrhea, Mucositis (inflammation and lesions of the oral cavity), Xerostomia (dry mouth), and Dysphagia (difficulty chewing and swallowing).
• It should be prepared and handled under strict hygienic conditions.