Rosemary-White Bean Soup with Pancetta and Goat Cheese
1 (1/4” thick) slice pancetta or bacon (about 1/4 pound)
1/2 large onion, chopped
3 tablespoons roughly chopped fresh rosemary
1 large garlic clove, crushed
4 cups good chicken stock or broth
4 cups cooked cannellini beans, from 3/4 pound dried or 2 (15-ounce) cans (drained)
Salt and freshly ground pepper
2 ounces goat cheese, roughly crumbled
Heat a large, heavy soup pot over medium heat. Slice pancetta across its grain into 1/4” batons. Add pancetta to the pot, cover, and cook, stirring occasionally, until crisp, about 10 to 15 minutes. Transfer to a paper towel-lined plate (leaving the grease in the pot) and set aside.
Reduce heat to low, add onion, rosemary, and garlic, and cook and stir for 10 minutes, until the onion is soft.
Add a bit of the stock, bring to a simmer, and use a spoon to scrape any brown bits off the bottom of the pan. Add the remaining stock and the beans, bring to a gentle simmer, and cook for 10 minutes. Blend the soup with a stick blender (or carefully, in small batches, in a regular blender) and season with salt and pepper.
Serve hot, with reserved pancetta and crumbled goat cheese on top.
Pairs Well With
Here’s a simple, easy soup that looks a lot more time-consuming than it is. If you use canned beans, make sure you salt the soup after you’ve pureed it, as some canned beans have more salt than others.