Fresh Shell Bean Soup with Slivers of Italian Bacon

I have difficulty digesting dairy (Lactate pills do not help me.) and gluten. But I can usually figure out a way to convert most recipes to dairy and gluten free. I’m just starting on this project. So please be patient. As I try out my recipes, I will let you know how it goes.

5 tbsp extra-virgin olive oil plus extra for drizzling

1 carrot peeled and minced

1 rib celery minced

1 medium onion minced

2 garlic cloves minced

1 small fresh rosemary sprig about 4-to 5-inches (10-to 13-centimeters) long, minced

⅛ teaspoon hot red pepper flakes

3 ounces Italian bacon (pancetta) cut into small strips, about ¼-inch-thick

2 ¼ pounds fresh cannellini beans or barlotti beans, removed from the pod and rinsed or about 1 pounds (450 grams) shelled fresh beans

6 cups water

1 small Parmigiano-Reggiano cheese rind optional

5 or 6 cherry tomatoes quartered

1 teaspoon coarse sea salt or kosher salt

freshly ground black pepper

Grated Parmigiano-Reggiano cheese for serving

Directions at ouredibleitaly.com

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