White Bean Soup
This white bean soup is really hearty…perfect for a cold winter day. The creaminess of the beans, paired with the flavors of pancetta and basil pesto really makes this simple dish a treat. I like to serve this soup with garlic crostini. Any small pasta, like ditalini, can be added to this soup if desired.
3-15oz. Cans Cannellini Beans
½ Cup Extra Virgin Olive Oil
4 oz. Pancetta, Diced
1 Medium Onion, Chopped
4 Cloves Garlic, Sliced
½ Cup Basil Pesto, Homemade or Purchased
3 Cups Beef Broth
Salt & Pepper to Taste & ½ Cup Parmesan Cheese, Grated
Place 2 cans of the cannellini beans, undrained, in a blender. Puree until smooth, and pour in a large bowl. Drain the liquid from the third can of cannellini beans and pour the beans in the bowl with the pureed beans. Separately, in a large skillet, heat ¼ cup of the olive oil and sauté the pancetta until lightly browned, approx. 4 minutes. Add the onion and sauté for 3 minutes. Add the garlic and basil pesto, and sauté an additional minute. Return the bean mixture to the pan. Add the remaining ¼ cup of olive oil, along with the beef broth. Bring to a boil and lower heat to a simmer for approx. 10 minutes. Season to taste with salt and pepper. Serve with grated parmesan cheese.