Ingredients

• 1 – 4 ounce package Fratelli Beretta Coppa Sweet Pre-sliced, torn into bite sized pieces
• 2 tablespoon olive oil
• 3 thyme sprigs, fresh
• 3 parsley sprigs, fresh
• 2 bay leaves
• 1 large onion, diced
• 4 carrots, diced
• 5 stalks of celery
• 5 cloves of garlic, pressed through garlic press
• 1/8 teaspoon ground cloves
• 2 (15 ounce) cans cannelloni beans, rinsed
• pinch of salt
• 1/2 teaspoon black pepper
• 3 cups low salt stock
• 2 tablespoons parsley, chopped for garnish

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Instructions

1. Gather together the thyme, parsley, and bay leaves. Using butcher’s twine, tie herbs together into a tight bundle. Set aside.
2. In a large pot, add one tablespoon of olive oil and the Fratelli Beretta Coppa, once crisp remove with a slotted spoon, drain on some paper towels, set aside.
3. Return to the pot, add the another tablespoon of olive oil followed by the diced onion, carrot and celery, allow to soften about 10 minutes. Stirring occasionally so not to burn.
4. Next add garlic, cloves and 1/2 of the reserved crispy Fratelli Beretta Coppa; stir for a moment or two. Add the herb bundle, beans, salt, pepper, and stock then bring to a boil.
5. Reduce to a simmer; cover and cook until beans are tender.
6. After about a 1hour, serve topped with parsley and remaining Coppa.