Tuesday, October 21, 2014

White bean soup

There's a big pot of rosemary in my dining room window, keeping bay leaf company over the new season--transplanted. I cut a few twigs for soup last night. Heavy on garlic in a house of spreading sniffles. Thank you, Wegman's, for a savory soup.

Cannellini bean soup

1/2 medium red onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
9-10 garlic cloves, peeled and chopped
1 Tbsp chopped rosemary leaves
2 Tbsp olive oil
1 pkg diced pancetta
1/2 lb all-purpose butter potatoes (2 or 3?), peeled and diced to 1/2-inch
4 cans cannellini beans, undrained, + 2 cans water
Salt and pepper.
Optional garnishes: parsley, Italian blend grated cheese, black pepper, extra-virgin olive oil

Add onion, celery, garlic and rosemary to food processor and pulse until roughly minced.
Add olive oil and pancetta to stockpot on med-low; add minced mixture and cook 5 mins till softened.

Add undrained beans and water. Stir. Bring to simmer. Stir. Season with salt and pepper. Puree or mash to desired consistency, using hand blender.
Serve with extra-virgin olive oil, cheese, black pepper and parsley.

No comments: