For our make-ahead Monday series, try this wonderfully delicious bean soup. The pancetta gives it a hearty, savory flavor. And fresh rosemary makes all the difference.
Pro tip: If you like your soup on the lighter, less thick side, just add more broth!
Start with onions sautéing in 2 tablespoons of olive oil in soup pot over medium heat.2.
After about 7 minutes, add garlic, rosemary, pancetta, and crushed red pepper flakes. Cook 2-3 minutes, stirring occasionally.3.
Add beans and chicken stock. Bring to a boil and then simmer, uncovered, for 10 minutes.4.
Use immersion blender to puree the soup.5.
Add 2 to 3 tablespoons of olive oil, as needed, to create a creamy soup. Add more broth if soup seems too thick.6.
Add reserved pancetta and beans mixture back to pureed soup. Stir, serve and enjoy!