With only seven ingredients this soup is simple yet satiating. Combine it with crusty fresh baked bread and you have a hearty meal on a cold winter’s night.
The broth boasts a richness from the renderings of the sweet-and-savory flavors of the pancetta and tanginess of the onion and garlic.
For the broth, I typically use Better Than Bouillon and tend to be a bit more generous than the package suggests; feel free to adjust to your own taste. Purchasing it at Costco is an economical option. Using an electric kettle to boil water is a quick and efficient way to dissolve the broth base.
To finish, a drizzle of high-quality extra virgin olive oil adds a fresh, grassy note.
Ingredients
- 6 ounces pancetta, cut into 1/2-inch cubes
- 4 (14.5oz) cans cannellini beans, rinsed
- 1 medium onion, chopped medium
- 3 medium cloves garlic, minced
- 4 cups of chicken broth
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and ground black pepper
- extra-virgin olive oil
Steps:
1. Cook the pancetta in a large stockpot or Dutch oven over medium heat until just golden, 8 to 10 minutes.
2. Remove and reserve the pancetta. Add chopped onion, and cook, stirring occasionally, until softened. Stir in minced garlic and cook until fragrant, about 30 seconds.
3. Add broth, beans, bay leaf, rosemary, and reserved pancetta. Bring to a gentle simmer, cover, and cook for 30 minutes. Turn heat off and rest soup for 30 minutes.
4. Discard the rosemary sprig and bay leaf. Season to taste with salt and pepper. Ladle the soup into individual bowls and drizzle each bowl with olive oil. Serve.
Well Fed Well Led 