White Bean Soup With Pancetta

1. 1

   Cook the pancetta on medium heat until browned, not burned.

2. 2

   Remove the pancetta and reserve on paper towel. Do not wipe out the grease from the pan.

3. 3

   Add some olive oil, about 1 T, if not enough grease to cook the veggies. Add the onion and cook until translucent, about 7 minutes. Add the other veggies and cook until soft.

4. 4

   Add the soaked, rinsed beans.

5. 5

   Add the chicken stock and bring to a boil. Turn down to med low and simmer until the beans are very soft. Add water as needed to be sure the beans stay covered in liquid.

6. 6

   Use the immersion blender to puree a bit of the soup so that here are still some beans, but there is also smooth consistency. Salt and pepper to taste.

7. 7

   Top with sprigs of thyme and the cooked pancetta. You can also top with thinly sliced left over pork tenderloin!

8. 8

   Serve with crispy bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.