Originally posted November 05, 2012

creamy white bean soup

creamy white bean soup by joanie

This soup is creamy without being heavy. It seems light, even if you add the pancetta. And it's easy to make. I love the infusion of rosemary, too.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 4 oz pancetta, diced (optional)
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 cups stock
  • 1 14.5 oz can cannellini beans, drained
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 tbsp heavy cream
  • 1/4 cup grated parmesan cheese
4 small bowls

Directions

Heat the oil in a pot over medium heat.

If you're using pancetta, add it to the pot and cook until crispy. Remove the pancetta and set aside.

Add the onions to the pot and cook until soft. Add the garlic and give it a stir before adding the stock and herbs.

Bring the soup to a boil. Fish out the herbs, and then add the beans. Bring to another boil, and then add the cream and parmesan. Simmer for 5 minutes.

Serve topped with pancetta or your favorite garnish.

30 minutes

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Adapted from

Picture-Perfect Meals

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