A hearty soup recipe, full of nourishing legumes and veggies.

1/4 cup extra virgin olive oil, plus more for serving

1/4 cup pancetta, chopped.

1/2 yellow onion, chopped

1 carrot, chopped and peeled

1 celery stalk, chopped

4 cloves garlic, minced

3 15oz. cans of cannellini beans, drained

5 cups chicken broth

3/4 tsp. fresh thyme, finely chopped

1/2 cup Parmesan Reggiano cheese, grated

1 cup jarred roasted bell peppers

2 Tbsp. finely chopped fresh leaf parsley

1 tsp. sherry vinegar

1/8 tsp. red pepper flakes, or more to taste

1/2 tsp. honey

  1. In a 3 1/2 quart Dutch oven over medium heat, warm 2 Tbsp. of the olive oil.  Add pancetta and cook, stirring occasionally, until crispy, about 5 minutes.  Add the onion, carrot, and celery and cook stirring occasionally, until they begin to soften, about 8 minutes.  Add garlic and cook for 1 additional minute.  Add cannellini beans, chicken broth, and thyme, and bring to a simmer.  Reduce the heat to low, cover, and cook until all vegetables are tender, about 10 minutes.
  2. Remove the pan from heat.  Using an immersion blender, puree the soup until smooth.  Stir in the cheese and season with salt.  Keep soup warm.
  3. Meanwhile, in the blending cup of the immersion blender, chop the roasted red peppers.  Stir in 1/2 tsp. salt, the remaining 2 Tbsp. olive oil, parsley, vinegar, red pepper flakes, honey, and black pepper.  Top Croccantini with roasted bell pepper tapenade, and serve as a side with soup immediately.
Original recipe found at william-sonoma.com
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