WHITE BEAN SOUP

By SAEGERMA

Ingredients

• 1/4 CUP CHOPPED PANCETTA
• 1/4 CUP OLIVE OIL
• 1/2 CHOPPED ONION
• 1 CARROT CHOPPED
• 1 CELERY STALK CHOPPED
• 4 CLOVES GARLIC MINCED
• 3 CANS CANNALINI BEANS RINSED
• 5 CUPS CHICKEN BROTH
• 3/4 TSP FINELY CHOPPED FRESH THYME
• 1/2 CUP GRATED PARMIGGIANO REGGIANO
• SALT & PEPPER
• 12 BAGUETTE SLICES
• 1 CUP ROASTED RED PEPPERS
• 2 TBS CHOPPED F;AT LEAF PARSLEY
• 1 TSP SHERRY VINEGAR
• 1/8 TEAS RED PEPPER FLAKES
• 1/2 TSP HONEY

Preparation

Step 1

HEAT 2 TBS OIL IN DUTCH OVEN COOK PANCETTA 5 MINUTES ADD ONION CARROT CELERY AND COOK FOR 8 MIN ADD GARLIC AND COOK 1 MIN ADD BEANS BROTH & THYME SIMMER OVER LOW HEAT 10 MIN PUREE WITH IMMERSION BLENDER CHOP RED PEPPERS TOAST BREAD BLEND PEPPERS 1/2 TSP SALT 2 TBS OIL PARSLEY VINEGAR RED PEPPER FLAKES HONEY & BLACK PEPPER TOP BAGUETTES WITH PUREED PEPPER MIXTURE