Borlotti Bean Soup with Rosemary and Pancetta

By melissaf

Ingredients

• 1 pound dried cranberry beans
• 5 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• Two 3- to 4-inch sprigs of rosemary
• 2-ounce chunk of pancetta
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 quarts chicken broth
• Kosher salt and freshly ground black pepper to taste

Details

Servings 1
Adapted from today.com

Preparation

Step 1

Soak the beans in water for at least 8 hours. 

Make the soup: Heat 2 tablespoons of the olive oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until just tender, about 7 minutes. Add the garlic, rosemary, pancetta, and crushed red pepper flakes and cook, stirring, another 2 to 3 minutes.

Drain the soaked beans and add them to the soup pot along with the chicken broth. Bring to a boil, lower to a simmer and cook, uncovered until the beans are pleasantly tender, about 1 hour, sometimes longer, depending in the beans; taste a bean to determine tenderness. With a slotted spoon, remove the soup's solids to a large, rimmed baking sheet; this will make it easier to find the rosemary and pancetta.

Discard the rosemary. When the pancetta is cool enough to handle, cut it into a small dice. Set aside about 1/4 of the beans in a bowl and toss those beans with the diced pancetta. Puree the remaining beans along with the remaining broth either back in the pot with a handheld immersion blender or in batches in a food processor or blender. As you puree, add 2 to 3 tablespoons of olive oil, a little at a time to create a creamy, emulsified soup.

 To serve: Return the soup to the pot if need be and add the reserved beans and pancetta; add more broth to thin the soup if you like. Reheat briefly, season with pepper and — if needed — salt, and serve.