Recipe courtesy of David Rocco
Episode: Soups
Print
Cannellini and Pancetta Soup
Total:
25 min
Active:
5 min
Yield:
2 to 4 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1/4 cup/50 ml extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 3 ounces/90 g pancetta, large diced
  • 2 fresh chile peppers, chopped
  • 1 (19-ounce/540 ml) can cannellini beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1 to 2 cups/300 to 500 ml water

Directions

In a saucepan, heat the extra-virgin olive oil. Saute the garlic and add the pancetta and cook for 2 minutes. Add the chile peppers and cannellini beans, and stir. Allow to cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.

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