51
SOUPS/SALADS
CREAMY WHITE BEAN SOUP
This soup tastes even better the next day,
when the flavors are given more time to develop.
Makes about 8 cups
1. Put a large stockpot over medium heat. Once hot, add
pancetta and cook slowly, stirring frequently, to render
fat, about 5 minutes.
2. While pancetta is rendering, put carrots, celery and
onion into the Large Work Bowl fitted with the Large
Chopping Blade. Pulse to roughly chop, about 10 times.
Add chopped carrots, celery and onion to the stockpot
with the pancetta, stir. Add thyme, garlic and black
pepper. Allow to cook to soften, about 3 minutes.
3. Add beans with the liquid to the pot, plus enough
liquid (water or low-sodium chicken broth) to just cover
beans, about 21/2 cups. Bring soup to a boil, cover with
lid, reduce to a simmer and cook until the beans and
vegetables are very tender, about 25 to 30 minutes.
Remove from heat and let cool 5 minutes. Remove
thyme sprig.
4. Add soup to work bowl and process on High until
desired consistency is achieved, 30 seconds to 1 minute
30 seconds.
5. Taste and season with salt to taste, one pinch at a time.
TIP:
Do not over season. Flavors will deepen as soup cools;
best enjoyed warm.
Nutritional information per serving (1 cup):
Calories 177 (24% from fat) | carb. 24g | pro. 10g | fat 5g
sat. fat 1g | chol. 11mg | sod. 264mg | calc. 62mg | fiber 7g
3
ounces
diced
pancetta
3
small
carrots
,
peeled
and
cut
into
1-
inch
pieces
2
small
stalks
celery
,
cut
into
1-
inch
pieces
1
small
onion
,
cut
into
1-
inch
pieces
1
fresh
thyme
sprig
1
garlic
clove
,
peeled
¼
teaspoon
freshly
ground
black
pepper
,
plus
more
to
taste
3
cans
(15.5
ounces
each
)
cannellini
beans
,
with
canning
liquid
2–3
cups
water
,
or
low
-
sodium
chicken
broth
for
richer
taste
k
osher
salt
to
taste
