White Bean Soup

Name: White Bean Soup
Ingredients: 14 cup olive oil; 14 cup chopped pancetta; 12 yellow onion, chopped; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 4 garlic cloves, minced; 3 (15 ounce) cans cannellini beans, drained; 5 cups chicken broth; 34 teaspoon finely chopped fresh thyme; 12 cup freshly grated parmigiano-reggiano cheese; salt; fresh ground black pepper; 12 baguette, slices 1/2-inch thick; 1 cup jarred roasted red pepper, chopped finely; 2 tablespoons finely chopped fresh flat leaf parsley; 1 teaspoon sherry wine vinegar; 18 teaspoon red pepper flakes; 12 teaspoon honey

18 ingredients

12 steps

Ingredients

14 cup olive oil
14 cup chopped pancetta
12 yellow onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
4 garlic cloves, minced
3 (15 ounce) cans cannellini beans, drained
5 cups chicken broth
34 teaspoon finely chopped fresh thyme
12 cup freshly grated parmigiano-reggiano cheese
salt
fresh ground black pepper
12 baguette, slices 1/2-inch thick
1 cup jarred roasted red pepper, chopped finely
2 tablespoons finely chopped fresh flat leaf parsley
1 teaspoon sherry wine vinegar
18 teaspoon red pepper flakes
12 teaspoon honey

Directions

1

Heat 2 tablespoons oil in Dutch oven over medium heat.
2

Saute pancetta 5 minutes.
3

Add onion, carrot, and celery and cook for 8 minutes.
4

Add garlic and cook for additional 1 minute.
5

Add beans, broth, and thyme, bring to boil, reduce heat to low and simmer for 10 minutes.
6

Remove from heat and puree with immersion blender until smooth.
7

Stir in cheese and season to taste with salt and pepper.
8

Brush both sides of baguettes with olive oil and season with salt and pepper.
9

Toast bread in heated cast iron skillet over medium high heat for 2 minutes per side or until nicely browned and toasted.
10

Place chopped roasted bell peppers in bowl and stir in 1/2 tsp salt, 2 tbsp oil, parsley, vinegar, red pepper flakes, honey and black pepper.
11

Top baguette with red bell pepper mixture.
12

Serve soup with baguettes.