WHITE BEAN SOUP WITH PANCETTA OR BACON

SERVES 6 to 8

I love bean soups. This 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. I also made a few changes to make preparation a little quicker and easier.

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)

3 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)

Place beans in 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 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, about 2-1/2 hours. Taste for additional seasonings. Serve, passing grated cheese if desired.

Note: Do not add any salt to this recipe. Even using the low-salt chicken broth, it has plenty. If you need to add some, wait until you taste for seasoning.

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