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Borlotti Bean Soup with Rosemary and Pancetta

RATE THIS RECIPE
(10)
RATE THIS RECIPE
(10)

Ingredients

  • 2 pounds canned cranberry or cannellini beans
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 sprigs of rosemary
  • 2 ounce chunk of pancetta or bacon
  • 1/4 teaspoon teaspoon crushed red pepper flakes
  • 2 quarts chicken broth (can use store-bought low sodium)
  • Kosher salt and freshly ground black pepper to taste
  • Chef notes

    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! 

    Preparation

    1.

    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!

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