42
SOUPS/SALADS
CREAMY WHITE BEAN SOUP
This soup tastes even better the next day, when the flavors are given more time to develop.
Makes about 8 cups
1. Put a large stockpot over medium heat. Once hot, add
pancetta and cook slowly, stirring frequently, to render
fat, about 5 minutes.
2. 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.
3. Add beans with the liquid to the pot, plus enough
liquid (water or low-sodium chicken broth) to just cover
beans, about 2½ 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.
4. Add soup to work bowl and process on High until
desired consistency is achieved, 30 seconds to 1 minute
30 seconds.
5. 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.
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
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
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