Ingredients
The following ingredients have 4 Servings
- 1 pound dried white cannellini beans (for canned beans, see note) Good olive oil 4 ounces pancetta, ¼-inch diced (see note) 2 cups chopped leeks, white and light green parts (2 leeks) 2 cups chopped yellow onion (2 onions) 2 cups (½-inch) diced carrots, scrubbed (5 carrots) 2 cups (½-inch) diced celery (4 ribs) 2 tablespoons minced garlic (6 cloves) 2 teaspoons minced fresh rosemary 8 to 10 cups chicken stock, preferably homemade 2 bay leaves Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese
Instruction
- <p><strong><em>FOR CANNED BEANS:</em></strong></p> <p>First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).</p> <p>Second, use only 6 cups of chicken stock.</p> <p>Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.<br /></p> <p><em>Notes: </em><em>To reheat a second day, you’ll need to add some water, salt, and pepper.</em></p> <p><em>Use bacon if you don't have pancetta.</em></p>
