WHITE BEAN SOUP WITH PANCETTA OR BACON

[White Bean Soup with Pancetta or Bacon]
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SERVES 4 to 6

I love bean soups. This bean soup recipe is based on my mother’s Best Bean Soup. I decided to make the soup healthier by eliminating the ham and substituting pancetta, a little of which adds a lot of flavor. If you can’t get pancetta, slab or thick-sliced bacon is equally good, just smokier. Sometimes I add a little of both for extra flavor. However, the meat can be omitted entirely for a delicious vegetarian version. I also made a few changes to my mother's recipe to make preparation a little quicker and easier. This new version received Mom's highest approval.

INGREDIENTS

1 pound dried Great Northern beans (2 cups)

1 tablespoon olive oil

4 ounces pancetta or slab bacon, diced

2 medium onions, chopped (about 1-1/2 cups)

3 large carrots, chopped (about 1-3/4 cups)

2 celery ribs, chopped (about 1 cup)

4 large garlic cloves, minced

2 cups low-sodium chicken or vegetable broth

4 cups water

1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

1-1/2 teaspoons dried thyme

1 teaspoon marjoram

1 teaspoon rubbed sage

1/2 teaspoon dried savory

1 bay leaf

Pepper to taste

Freshly grated Parmesan cheese for garnish (optional)

Rinse and drain beans to remove any grit. Place in a Dutch oven or stock pot. Add water to cover by 2-inches. Bring to a boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain completely.

Add the oil to the pot. Heat over medium-high heat. Add the pancetta and cook until some of the fat has rendered, about 2 minutes. Add the onions, carrots and celery. Sauté until slightly softened, about 4 minutes. Add the garlic and sauté another minute. Add the broth, water, tomatoes, thyme, marjoram, sage, savory, bay leaf and pepper. Return the beans to the pot. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until the beans are very tender and the soup has thickened slightly, about 2-1/2 hours. Taste for additional seasonings. Serve, passing grated cheese if desired.

Note: I believe this soup has enough sodium with the bacon and canned broth. Taste the broth after it has cooked a while and add salt if needed. For a thicker soup, cook it longer or puree some of the beans with an immersion or regular blender. I must admit that, when we eat soup, we eat a lot. This soup might serve up to eight people, especially if you add a side salad or sandwich.

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