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White Bean Soup

White Bean Soup

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Can Be Made Ahead, Fall/Winter

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  • ¼ cup olive oil
  • ¼ cup chopped pancetta
  • ½ yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 3 15 oz. cans cannellini beans, drained
  • 5 cups chicken broth
  • ¾ tsp. finely chopped fresh thyme
  • ½ cup grated Parmigiano-Reggiano cheese
  • kosher salt
  • freshly ground black pepper


In 3½-quart Dutch oven over medium heat, warm 2 Tbs. 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 10 minutes. Off heat, purée with immersion blender until smooth. Stir in cheese, salt and pepper and serve.

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6 servings