Note to Self:

Monday, April 12, 2010

Delicious White Bean Soup Recipe


White Bean Soup

                                             Makes about 6 quarts
3 pounds dried white beans
3 tablespoon olive oil
4 ounces diced pancetta, ham, or sausage
2 cups diced onion
1 cup diced celery
1 cup diced carrots
1 tablespoon minced garlic
1 teaspoon crushed hot pepper
1 tablespoon minced fresh rosemary (2 teaspoon dried)
2 teaspoons salt
1 teaspoon black pepper
2 cups crushed tomatoes
4 quarts chicken or ham broth

Pick through the beans for any stones or debris and place in a bowl with enough hot tap water to cover them. Allow the beans to soak for 1 hour, drain them and discard the soaking liquid.

Heat the olive oil in a heavy bottomed pot and sauté the pancetta over medium/high heat until it begins to caramelize (approximate­ly 5 minutes). Add the onion, celery, carrots, and garlic, sauté for 5 minutes. Stir in the crushed hot pepper, rosemary, salt, and black pepper, sauté 2 minutes.

Add the beans and chicken stock, bring to a simmer and allow to cook for 1 - 1 1/2 hours, or until the beans are very tender. If too much liquid evaporates, add more stock or water as needed.

Urban Simplicity

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