Bean Soup

1. 1

   Discard any beans that have come to the surface of the water.

2. 2

   Drain and rinse the beans under cold running water.

3. 3

   Put beans in a large pot and add the broth.

4. 4

   Bring the broth to a gentle boil over medium heat.

5. 5

   Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 45 minutes to 1 hour.

6. 6

   While the beans are cooking prepare the soup base.

7. 7

   Heat the oil in a medium saucepan over medium heat.

8. 8

   Add the pancetta, garlic and parsley and cook, stirring, until pancetta begins to color, three to four minutes.

9. 9

   Add the tomatoes and bring to a gentle boil.

10. 10

    Season with salt and pepper and reduce the heat to medium-low.

11. 11

    Simmer until sauce has medium thick consistency, about 10 minutes.

12. 12

    In a food processor puree about half of the beans with a cup or two of its broth until smooth.

13. 13

    Return pureed beans to the pot.

14. 14

    Add the tomato sauce and simmer four to five minutes longer.

15. 15

    Serve hot or at room temperature with a few drops of olive oil over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.