- Revive Your Tribe
White Bean & Pancetta Soup
Oh this SOUP...it's become a favorite of mine for 3 reasons. #1 it's SO tasty.
#2 it's quick and easy to make.
#3 it uses up all the leftover veggies in my fridge.
"I never think it's going to be good, but it always is!" - Aaron
So first off, don't make this if you're not going to put the pancetta in. It adds an extra layer of flavor that you have to have in order for it to have that *perfect* flavor. Don't skip it (as much as I hate adding meat, I do it). Every time I make this soup the veggies and amounts are different. I tend to make this toward the end of the week because it's a great way to use up whatever is in my fridge.
This is the kind that I use...but it can be something similar! ---------------------------------->
White Bean and Pancetta Soup (Serves 4 with some leftover)
Ingredients
1 4oz packaged of diced, uncured pancetta (see photo below)
1 cooking onion, chopped
2 cloves of garlic, peeled and chopped
1 large carrot, sliced
1 4oz package of baby bella mushrooms
1 large handful of chopped cauliflower
1/2 green bell pepper, chopped
1 large potato, chopped
2x 15.5oz Cannellini beans, rinsed and drained
6-7 cups of chicken broth
Parsley & black pepper for topping
EVOO
Directions
Grab a large pot and coat the bottom with EVOO. Add the pancetta and all of the veggies to the pot, on medium heat. Stir it around for about 5 minutes to get it cooking.
Add in the beans and broth and mix it together. Let it simmer for around 20 minutes or until the carrots are soft (poke it with a fork).
Once the veggies are soft, grab an immersion blender and blend until smooth. If you don't have an immersion blender, let the soup cool for a bit. It's ok if you need to put it in the fridge and blend later before you eat. Grab a ladle and put the soup into a blender and blend until smooth. Be VERY careful that the soup isn't too hot. The pressure can build!
Spoon into bowls, top with parsley or your favorite herb, some pepper and enjoy! A bit of Romano cheese would be nice too!
