 TUSCAN BEAN SOUP
125 g pancetta, cut into ¼" cubes (ask for it at the deli counter) *
2 tbsp olive oil + extra for drizzling
1 large onion, diced
1 carrot, cut into small cubes
2 cloves garlic, minced
3 cans (540 mL/19 oz) cannellini beans (white kidney beans), drained and rinsed
3 cups water or stock
1 tbsp fresh thyme
salt and pepper to taste
balsamic vinegar
sliced Italian bread
| 1. |
In a large saucepan, cook pancetta over MEDIUM heat until just starting to brown slightly. |
| 2. |
Add oil to saucepan. Add onions and carrots and sauté for 5 to 6 minutes. Add garlic and continue cooking for an additional 30 seconds. Add beans, water/stock and thyme. Season to taste with salt and pepper. Bring to a boil, reduce heat MEDIUM and cook, uncovered, for 10 minutes. |
| 3. |
Serve with a drizzle of olive oil and balsamic vinegar and with toasted Italian bread. |
Serves 6
* VEGETARIAN OPTION: Omit pancetta and use vegetable stock instead of water.
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