White Bean Soup
- 1/4 cup Olive Oil
- 1/4 cup Pancetta, chopped ((will use our homemade Canadian Bacon))
- 1/2 yellow onion ((will use celery plus Asafoetida))
- 1 Carrot
- 1 Celery stalk
- 4 clove Garlic, minced
- 3 can Cannellini beans ((15 oz cans))
- 5 cup Chicken broth
- 3/4 tsp Thyme, fresh finely chopped
- 1/2 cup Parmigiano-Reggiano cheese, grated ((can use Parmesan))
- Kosher salt
- Black pepper, ground
- 12 Baguette (slices)
- 1 cup Roasted red peppers
- 2 tbsp Flat-leaf parsley, finely chopped fresh
- 1 tsp Sherry Vinegar ((or Rice Vinegar))
- 1/8 tsp Red pepper flakes
- 1/2 tsp Honey
- Partially reconstructed - labeled "GOOD" in marker by my mother.
In a 3 1/2 qt Dutch oven over medium heat, warm XX Tablespoons oil. Cook pancetta 5 minutes. Add onion, carrot, and celery; cook 8 minutes. Add garlic, cook 1 minute. Add beans, broth, and thyme; ?simmer over low heat for 10 minutes. Off heat, ??puree with immersion blender until smooth. ??Add in cheese, salt, and black pepper.
??Brush baguette slices on both sides with oil; ??season with salt. Heat cast-iron grill pan over medium high heat. Toast bread 2 minutes per ??side. In blending cup of immersion blender, chop ??roasted peppers. Stir in 1/2 tsp. salt, 2 Tbs oil, parsley, ???sherry vinegar???, red pepper flakes, honey, and black pepper. ??Top baguette slices with pepper tapenade. ??Serve soup with crostini. Serves 6
Servings 6