In a soup pot over medium-low heat, cook pancetta, stirring, until golden and crisp, 4-6 min. Add onion and garlic and cook, stirring, until translucent, 4-6 min.
Reduce heat to low, add sage, ceci beans, broth and rosemary and cook, stirring, 20 min. Remove rosemary and, using a stick blender puree soup until smooth and blended. Season with salt and pepper.
Ladle soup into bowls and top each serving with a spoonful of pesto.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.