Creamy White Bean Soup with Pancetta
Gourmet Soups, Stews, & Bisques
It's hard to decide what the best thing about this soup is. Is it the velvety texture? The deep, savory flavor of the beans? The crisp pancetta garnish? The way the background flavors of vegetables and herbs accent the beans? We don't know, but this soup is one of our favorite cold-weather treats. Try some and let us know what you like best.
2 ounces pancetta (or bacon), diced
2 tablespoons Graisse de Canard Gold® or olive oil, divided
1/2 teaspoon dried thyme
1/4 teaspoon ground dried sage
1/3 cup diced celery
1/3 cup diced carrots
2/3 cup diced onions
4 cloves garlic, minced
3 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
Salt and ground black pepper
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
1 cup half-and-half
2 tablespoons finely chopped chives
Cook the pancetta in stockpot over medium heat, stirring occasionally, 3-4 minutes, until crispy. Remove the pancetta from pot and set aside.
Add 1 tablespoon the Graisse de Canard Gold®, the thyme, sage, celery, carrots, and onion to the pot and cook, stirring occasionally, 3-4 minutes, until the vegetables are soft but not browned. Add the garlic add cook another minute. Add the beans and cook, stirring occasionally, about 5 minutes. Season to taste with salt and pepper and stir vigorously to mash the beans.
Stir in the diluted Veggie-Stock Gold®until well-combined. Bring the soup to a simmer and cook 25 minutes, stirring occasionally.
Purée the soup with stick blender, or in batches in a countertop blender, until smooth.
Pour the half-and-half into a small bowl, stir in about 1 cup of hot soup, then return the mixture to stockpot, and cook for a few minutes over low heat to warm the soup through. Season to taste with additional salt and pepper, if necessary, and stir in the remaining 1 tablespoon of Graisse de Canard Gold®.
Serve the soup in warmed bowls, garnished with the chives and reserved pancetta.