Cannellini Bean Soup

Cannellini Bean Soup
Yield: 6 quarts
2 pounds dried cannellini beans
3 tablespoons olive oil
4 ounces diced pancetta
2 cups diced onion
1 cup diced celery
1 cup diced carrots
1 tablespoon minced garlic
1 teaspoon crushed hot pepper
2 teaspoons minced rosemary
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups diced tomatoes
4 quarts chicken 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 saute the pancetta over medium/high heat until it begins to caramelize (approximately 5 minutes). Add the onion, celery, carrots, and garlic, saute for 5 minutes. Stir in the crushed hot pepper, rosemary, salt, and black pepper, saute 2 minutes. Add the beans, tomatoes, and broth, 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 broth or water as needed.


Tigger said…
That looks so good.
Joe said…
Thanks Tigger. It is good...and easy to make.