White Bean Soup

By jtoro_318

Ingredients

• 1/2 of a medium red onion, peeled, chopped
• 1 stalk celery, chopped
• 1 Wegmans Organic Carrot, peeled, chopped
• 9-10 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic
• 1 Tbsp chopped Food You Feel Good About Rosemary leaves
• 2 Tbsp Wegmans Pure Olive Oil
• 1 pkg (4 oz) Italian Classics Diced Pancetta
• 1/2 lb butter potatoes, peeled, 1/2-inch dice
• 1 batch Basic Dried Beans (using Great Northern Beans) (see related recipe) + bean liquid, or 4 cans (15.5 oz each) Wegmans Organic Cannellini Beans, undrained, + 2 cans water
• Salt and pepper
• Italian Classics Toscano Extra Virgin Olive Oil, for garnish
• Italian Classics Italian Blend Grated Cheese, for garnish
• Cracked Black Pepper, for garnish
• Food You Feel Good About Italian Parsley, thinly sliced for garnish

Details

Servings 11
Preparation time 45mins
Cooking time 45mins
Adapted from wegmans.com

Preparation

Step 1

•Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced.

•Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add minced vegetables to stockpot; cook 15-20 min, until vegetables are softened. Add potatoes; stir, cook, 8-10 min, or until potatoes soften.

•Add beans and liquid (or undrained canned beans with water); stir. Bring to a simmer. Stir; season with salt and pepper. Puree or mash to desired consistency, using hand blender.

•Serve with extra virgin olive oil, cheese, black pepper and parsley.