Bean Soup with Rosemary and Pancetta
Recipes Italian Main Dish Meal ideas Seasonal cooking Soups and stews
Description
This Italian inspired soup will keep you warm and comforted on cold, wintry days. Serve it with a side salad and a crusty bread.
Ingredients
1 lb. dried cranberry (borlotti) beans or cannellini beans
5 T. extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
Two 3-4 inch rosemary sprigs
2 oz. pancetta chunk
1/4 - 1/2 t. crushed red pepper flakes
3 quarts chicken broth/stock
Kosher salt, to taste
freshly ground black pepper, to taste
Directions
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Soak the beans:
Soak beans in water for at least 8 hours or overnight.
Soup preparation:
Heat 2 T. olive oil in a soup pot over medium heat; add onion; cook, stirring occasionally, until just tender, about 7 minutes. Add garlic, rosemary, pancetta and crushed red pepper flakes; cook, stirring, another 2 - 3 minutes.
Drain soaked beans; add beans to the soup pot with the chicken broth/stock; bring to a boil; lower to a simmer; cook, uncovered until beans are tender, about 1 hour, or longer, depending in the beans; taste a bean to determine tenderness. With a slotted spoon, remove the soup's solids to a large, rimmed baking sheet to make it easier to find the rosemary and pancetta.
Discard the rosemary. When pancetta is cool enough to handle, cut into a small dice. Reserve about 1/4 of the beans in a bowl; toss those beans with the diced pancetta. Puree the remaining beans along with the remaining broth either back in the pot with a handheld immersion blender or in batches in a food processor or a blender. While pureeing, add 2 - 3 T. olive oil, a little at a time, to create a creamy, emulsified soup.
Serving: Return soup to the pot if need be; add reserved beans and pancetta; add more broth/stock to thin the soup to desired consistency. Reheat briefly; season with pepper and salt, to taste.
Serve.
6-8 servings.