1 slice 1/4-inch (1/2-cm) pancetta, cut into small pieces

2 tablespoons (30 ml) olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

6 cups (1.5 litres) chicken broth

1 1/2 cups (375 ml) green beans, cut into pieces 1-inch (2.5-cm)

1 1/2 cups (375 ml) yellow beans, cut into pieces 1-inch (2.5-cm)

1 can 19 oz (540 ml) kidney beans, rinsed and drained

1 cup (250 ml) finely grated Parmigiano-Reggiano cheese

2 tablespoons (30 ml) chopped fresh chives

Salt and pepper

In a saucepan, brown the pancetta in the oil over medium heat. Remove the pancetta and set aside. Keep the fat in the pan.

In the same pan, soften the onion and garlic in the fat. Add the broth and the yellow and green beans. Bring to a boil and simmer for about 10 minutes. Add the kidney beans and cook until the vegetables are tender. Sprinkle in the cheese, stirring constantly. Adjust the seasoning.

Just before serving, sprinkle the soup with the pancetta and chives.

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