Ingredients

The following ingredients have 5 Servings
  • 1 pound Dried navy beans, soaked over night
  • 4 ounces Diced pancetta
  • 1 Medium onion, uniformly chopped
  • 2 Peeled carrots uniformly chopped
  • 3 Celery stalks uniformly chopped
  • 2 Cloves garlic, finely chopped
  • Fresh thyme leaves from 3 stalks
  • 32 ounces Good chicken stock, preferably home made
  • Salt and pepper to tast

Instruction

  • Cook the pancetta on medium heat until browned, not burned.
  • Remove the pancetta and reserve on paper towel. Do not wipe out the grease from the pan.
  • Add some olive oil, about 1 T, if not enough grease to cook the veggies. Add the onion and cook until translucent, about 7 minutes. Add the other veggies and cook until soft.
  • Add the soaked, rinsed beans.
  • Add the chicken stock and bring to a boil. Turn down to med low and simmer until the beans are very soft. Add water as needed to be sure the beans stay covered in liquid.
  • Use the immersion blender to purée a bit of the soup so that here are still some beans, but there is also smooth consistency. Salt and pepper to taste.
  • Top with sprigs of thyme and the cooked pancetta. You can also top with thinly sliced left over pork tenderloin!
  • Serve with crispy bread.