White Bean Soup with Pancetta and Rosemary

Name: White Bean Soup with Pancetta and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of white (navy) beans; 6 cups of water; 1 unit .5 cups pancetta (roughly chopped); 2 Tbsp Olive Oil; 1 large Vidalia or Spanish Onion; 1 cup white wine; 6 cups cooking liquid of choice; 3 sprigs of rosemary; 1 cup heavy cream

Submitted by Timbit Uploaded by Toast Here, under the wire, is my White Bean Soup with Pancetta and Rosemary. I got to thinking about how beans and pork go well together.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

of white (navy) beans
2 cups
of water
6 cups
.5 cups pancetta
roughly chopped
1 unit
Olive Oil
2 Tbsp
Vidalia or Spanish Onion
1 large
white wine
1 cup
cooking liquid of choice
6 cups
of rosemary
3 sprigs
heavy cream
1 cup

Method

Rinse the white beans under cold water and place them in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes until the beans are tender but not falling apart.

While the beans cook, dice the large Vidalia onion into small pieces. Roughly chop the pancetta into small cubes.

Heat 2 tablespoons of olive oil in a separate large soup pot over medium heat. Add the chopped pancetta and cook for 3–4 minutes, stirring occasionally, until the fat renders and the pancetta becomes crispy.

Add the diced onion to the pot with the pancetta and cook for 5–6 minutes, stirring frequently, until the onion is softened and lightly golden.

5 minutes

Deglaze the pot by pouring in 1 cup of white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly and cook off some of the alcohol.

Drain the cooked beans, reserving the cooking liquid. Add the beans to the pot with the pancetta and onion mixture.

Pour 6 cups of cooking liquid (the reserved bean cooking liquid or broth of choice) into the pot and add 3 sprigs of fresh rosemary. Bring to a simmer over medium heat.

Simmer the soup for 10–12 minutes to allow the flavors to meld and the soup to thicken slightly.

10 minutes

Remove the rosemary sprigs from the pot. Stir in 1 cup of heavy cream and heat gently for 2–3 minutes without boiling, stirring occasionally.

3 minutes

Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot in bowls, drizzled lightly with additional olive oil if desired.

White Bean Soup with Pancetta and Rosemary

Ingredients

Method

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