Tuscan White Soup with Pancetta and Rosemary

By á-4010

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 6 ounces pancetta, diced
• 2 onions, diced
• kosher salt and freshly ground black pepper
• 5 garlic cloves, minced
• 2 quarts chicken stock
• two (14.5-ounce) cans cannellini beans, drained and rinsed
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 Parmesan cheese rind (optional)
• 1/4 cup heavy cream
• 3/4 cup grated Parmesan cheese

Preparation

Step 1

In a large soup pot, heat the olive oil over medium; add the pancetta and cook until lightly browned and crispy, about 7 to 8 minutes, stirring frequently. Remove with a slotted spoon to a paper towel to drain. Set aside. Add the onions to the hot oil, season with some salt and pepper and cook until they begin to soften, about 5 to 7 minutes. Add in the garlic and cook for 30 seconds more. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary, thyme and Parmesan rind, if using. Bring to a boil, cover, lower the heat and simmer for 15 minutes. Fish out the bay leaves, herb stems and Parmesan rind; add in the cream and Parmesan and cook until soup starts to thicken slightly, about 5 minutes more.

Taste for seasoning. Coarsely chop the pancetta and scatter a few pieces over each bowl before serving. Drizzle a little extra olive oil and a few shards of Parmesan over the soup, if desired