- 4
- 33 mins
Ingredients
- 1 1/4 C dried white beans, soaked overnight & drained
- 3 T olive oil
- 2 oz. finely diced pancetta
- 2 medium minced shallots
- 2 large finely diced celery ribs,
- 1 medium finely diced onion
- 1 large finely diced carrot
- 1/2 fennel bulb, cored & diced
- 4 cloves minced garlic
- 1/2 t crushed red pepper
- 2 bay leaves
- 2 T toamto paste
- 1 14oz can chopped plum tomatoes
- 1 qt. chicken stock
- Salt & pepper
- 1 C baby arugula
- 1/2 C Italian parsley
- 1 T lemon juice
Preparation
Step 1
In pot cover beans with 2" water & bring to boil. Simmer over lo heat til tender, @ 2 hrs; add water to keep beans covered. Drain & reserve cooking liquid.
In another pot, heat 2 T oil. Add pancetta & cook over mod heat til crisp, 4 min. Add shallots, celery, onion, carrot & fennel; cook til softened. Add garlic, crushed pepper & bay leaves & cook, stirring til fragrant. Add tomato paste & cook, stirring 2 min. Stir in tomatoes & broth; bring to a boil. Simmer over lo heat 1 hr. Add beans & enough cooking liquid to thin out soup. Discard bay leaves; season with salt & pepper.
In bowl, toss arugula & parsley with lemon juice & remaining olive oil. Season with salt & pepper. Serve soup in bowls; top with salad
475 cal.