Tuscan Bean Soup


2 15oz cans of Cannelini Beans, rinsed and drained
1 Large Onion, diced
4 Cloves of Garlic, minced
2 Tbsp of Extra Virgin Olive oil
1 Tbsp of fresh Thyme Leaves
3 ½ cups of Chicken Stock
2 Tbsp of Heavy Cream
Salt and Pepper to taste
6 oz of Pancetta, diced
6 Fresh Sage Leaves, chopped

For the Costini

Fresh Baguette slices
Extra Virgin Olive Oil
Freshly grated Parmiggiano Reggiano