White Bean Soup!

This recipe is from Wegman’s Fall 2014 magazine.  I have been meaning to try this for a while…that’s how good a procrastinator I am.  It only took me about 20 months to try this recipe.  In this case, it is better late than never because this soup is easy to make and is filling and yum!  The format of this magazine is pretty well thought out – tips are included where appropriate, helpful techniques if you want to make-from-scratch route instead of buying canned ingredients, nutritional information and other healthy tips, and tons of recipes.

Make it vegetarian: Pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel.  It adds quite a bit of saltiness and texture to the soup.  You can skip pancetta to make this vegetarian or add vegetarian substitutes like soy granules or tempeh.  Add a pinch of nutmeg and fennels to bring up the missing flavors.

IMG_5373

Ingredients:

  • 1 small red onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 9-10 cloves of garlic, peeled (I only used 2…not a big fan of too much garlic)
  • 1 tbsp chopped rosemary leaves (1/2 tbsp if using dried rosemary)
  • 2 tbsp olive oil
  • Diced pancetta – 4 0z
  • 1/2 lb butter potatoes, peeled and diced
  • 4 cans (15.5 oz) cannellini beans, undrained + 2 cans water
  • Salt and pepper to taste
  • Grated parmesan cheese for garnish
  • Parsley thinly sliced for garnish

Method:

  1. Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced
  2. Add olive oil and pancetta to stockpot on medium low heat; cook 5 min until softened
  3. Add minced vegetable to stockpot; cook 15-20 min
  4. Add potatoes; stir, cook for 8-10 min or until potatoes soften
  5. Add undrained beans and water; stir
  6. Bring to a simmer. Stir, season with salt and pepper.  Puree to mash to desired consistency using hand blender
  7. Serve with a drizzle of extra-virgin olive oil, cheese, black pepper and parsley

Notes:

  • I did not use canned beans.  I soaked cannellini beans overnight and pressure cooked the beans and potatoes with bay leaves
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