White Bean Soup

By chrissy14

Ingredients

• 1/4 C EVOO
• 1/4 C Chopped Pancetta
• 1/2 Yellow Onion, Chopped
• 1 each carrott and celery stalk, chopped
• 4 garlic cloves, minced
• 3 cans cannellini beans, drained
• 5 cups chicken broth
• 3/4 t finely chopped thyme
• 1/2 C grated Parm-Reggiano
• Salt and Pepper

Details

Servings 6

Preparation

Step 1

In 3 1/2 Quart Dutch oven over medium head, Warm 2T oil.
Cook Pancetta 5 minutes.
Add Onion, carrot and celery, cook 8 min.
Add Garlic, cook 1 min.
Add beans, broth and thyme.
Simmer over low heat 10 minutes.
Off heat, puree with immersion blender until smooth.
Stir in cheese, salt and black pepper.