Fresh Shell Bean Soup

Name: Fresh Shell Bean Soup
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; One 3-ounce slice of pancetta, finely diced (1/2 cup); 5 garlic cloves, smashed; 3 medium carrots, diced; 3 celery ribs, cut into 1/4-inch dice, plus 10 celery leaves, for garnish; 1 large onion, cut into 1/2-inch dice; 1 fennel bulb, diced; 1/4 cup chopped flat-leaf parsley; 1 rosemary sprig; 1 basil sprig; 4 large plum tomatoespeeled, seeded and cut into 1/2-inch dice; 3 pounds fresh cranberry beans, shelled (3 cups); see Note; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; One 3-by-3-inch piece of prosciutto skin (optional); 6 cups chicken stock; Salt and freshly ground pepper

16 ingredients

11 steps

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
One 3-ounce slice of pancetta, finely diced (1/2 cup)
5 garlic cloves, smashed
3 medium carrots, diced
3 celery ribs, cut into 1/4-inch dice, plus 10 celery leaves, for garnish
1 large onion, cut into 1/2-inch dice
1 fennel bulb, diced
1/4 cup chopped flat-leaf parsley
1 rosemary sprig
1 basil sprig
4 large plum tomatoespeeled, seeded and cut into 1/2-inch dice
3 pounds fresh cranberry beans, shelled (3 cups); see Note
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
One 3-by-3-inch piece of prosciutto skin (optional)
6 cups chicken stock
Salt and freshly ground pepper

Directions

1

In a large enameled cast-iron casserole, heat the 3 tablespoons of oil.
2

Add the pancetta and cook over low heat, stirring occasionally, until golden, 4 minutes.
3

Add the garlic, carrots, celery, onion, fennel, parsley, rosemary and basil and cook over moderate heat, stirring occasionally, until the vegetables are softened, 10 minutes.
4

Add the tomatoes, beans, potatoes and prosciutto skin to the casserole and cook, stirring, until the vegetables are just heated through, about 3 minutes.
5

Add the chicken stock and bring to a simmer.
6

Cook over moderately low heat until the beans are tender, about 40 minutes.
7

Discard the prosciutto skin and the herb sprigs.
8

Partially mash the beans with a potato masher, or transfer 2 cups of the soup to a food processor or food mill and puree; return the puree to the casserole.
9

Season the soup with salt and pepper.
10

Ladle the soup into bowls and drizzle with olive oil.
11

Garnish with the celery leaves and serve.