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Tuscan White Bean Soup with Crispy Pancetta Recipe

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This recipe for Tuscan White Bean Soup with Crispy Pancetta is from NANA'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans(15 oz) Great northern or Cannellini beans, rinse and drain
2 tbsp. olive oil
6 oz Pancetta, diced
1 medium onion, finely chopped
2 large carrots, peeled, halved lengthwise and cu crosswise into ½ " dice
1 large garlic clove , minced
1 bay leave
1 tsp finely chopped rosemary
1 28 oz can crushed tomatoes
4 c chicken broth, low sodium
½ quart water
⅓ c tomato paste
2 tbsp. balsamic vinegar or red wine vinegar
S & P
Directions:
Directions:
Place a large heavy bottomed saucepan on the stove over medium-high hea and add oil. When shimmering, add the pancetta and cook until crispy, about 2-3 minutes. Transfer the pancetta to a paper towel lined plate and set aside. Leave about 2 tbsp oil in pan, return to medium heat and add onion and carrot and cook, stirring occasionally, until tender about 6 minutes. Add garlic and cook until fragrant, about 1 minute, be careful not to burn.
Add beans and mix till well coated, about 2 minutes. Stir in bay leaf and rosemary.
Add tomatoes, broth , water, and tomato paste and stir to combine.
Beans should be well covered in liquid. Bring to a boil, reduce to simmer, cover and cook until beans are tender, about 30-40 minutes.
Season with S & P.
Stir in vinegar , garnish with Pancetta.

 

 

 

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