This soup tastes even better the next day, when the flavors are given more time to develop.
- 3 ounces diced pancetta
- 3 small carrots, peeled and cut into 1-inch pieces
- 2 small stalks celery, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1 fresh thyme sprig
- 1 garlic clove, peeled
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 3 cans (15.5 ounces each) cannellini beans, with canning liquid
- 2 to 3 cups water, or low-sodium chicken broth for deeper taste
- kosher salt to taste
Nutritional information per serving (1 cup):
Calories 177 (24% from fat) • carb. 24g • pro. 10g • fat 5g sat. fat 1g • chol. 11mg • sod. 264mg • calc. 62mg • fiber 7g
Put a large stockpot over medium heat. Once hot, add pancetta and cook slowly, stirring frequently, to render fat, about 5 minutes.
While pancetta is rendering, put carrots, celery and onion into the large work bowl fitted with the large chopping blade. Pulse to roughly chop, about 10 times. Add chopped carrots, celery and onion to the stockpot with the pancetta, stir. Add thyme, garlic and black pepper. Allow to cook to soften, about 3 minutes.
Add beans with the liquid to the pot, plus enough liquid (water or low-sodium chicken broth) to just cover beans, about 21/2 cups. Bring soup to a boil, cover with lid, reduce to a simmer and cook until the beans and vegetables are very tender, about 25 to 30 minutes. Remove from heat and let cool 5 minutes. Remove thyme sprig.
Add soup to work bowl and process on High until desired consistency is achieved, 30 seconds to 1 minute 30 seconds.
Taste and season with salt to taste, one pinch at a time.
TIP: Do not over season. Flavors will deepen as soup cools; best enjoyed warm.
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