White Bean Soup

By garry53

Ingredients

• 1/2 of a medium red onion, peeled, chopped
• 1 stalk celery, chopped
• 1 Carrot, peeled, chopped
• 9-10 Peeled Garlic
• 1 Tbsp chopped Rosemary leaves
• 2 Tbsp Pure Olive Oil
• 4 oz Diced Pancetta
• 1/2 lb butter potatoes, peeled, 1/2-inch dice
• 4 cans (15.5 oz each) Cannellini Beans, undrained, + 2 cans water
• Salt and pepper
• Extra Virgin Olive Oil, for garnish
• Grated parmasean Cheese, for garnish
• Cracked Black Pepper, for garnish
• Italian Parsley, thinly sliced for garnish -

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.