Sunday, October 9, 2016


There's nothing like a steaming bowl of hot soup to warm you on a cold autumn or winter evening. This soup is made with canned beans instead of dried beans, making it quick and easy. Any variety of white canned beans will be great with this soup.

¼ lb (125 g) pancetta, diced
1 T (15 ml) avocado oil
1 large yellow onion, diced
3 cloves garlic, minced
2 sprigs fresh thyme, tied together with cotton butcher’s twine
2 bay leaves
8 cups (2 litres) chicken stock or broth
3 (14 oz/398 ml) cans Great Northern Beans, rinsed and drained
Piece of Parmigiano-Reggiano cheese rind (optional)
Sea salt and freshly ground black pepper
Chopped Italian parsley, for garnish
Freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil

In a large pot or Dutch oven, fry the pancetta over medium heat until golden.
Pour off and discard most of the grease.
Add the oil to the pot and sauté the onion until soft and translucent, about 5 minutes.
Add garlic and sauté another minute.
Add the thyme springs, bay leaves, chicken stock, beans, and cheese rind.
Season to taste with salt and pepper and simmer for about 25 minutes.

Remove the thyme sprigs, bay leaves, and cheese rind.
Ladle soup into bowls and sprinkle with parsley.
Serve with grated Parmigiano cheese and a drizzle of extra-virgin olive oil.

Serves 4 to 6

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