Velvety white beans simmered with pancetta, sun-dried tomatoes, and Italian herbs, finished with cream for a rich Italian-style soup.
# What You'll Need:
→ Meats
01 - 3.5 oz pancetta, diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 celery stalks, finely diced
05 - 1 medium carrot, peeled and diced
06 - 2.6 oz sun-dried tomatoes packed in oil, drained and chopped
07 - 2 cans (14 oz each) cannellini beans, drained and rinsed
08 - 1 bay leaf
→ Liquids
09 - 3.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream
→ Seasonings
11 - 1 tsp dried Italian herbs or oregano, basil, thyme mix
12 - 0.5 tsp freshly ground black pepper
13 - Salt to taste
14 - Pinch red pepper flakes optional
→ Garnishes
15 - 2 tbsp freshly grated Parmesan cheese optional
16 - Fresh basil or parsley leaves chopped optional
17 - Extra virgin olive oil for drizzling
# Steps to Follow:
01 - In a large soup pot over medium heat, cook diced pancetta until golden and crispy, approximately 4 to 5 minutes. Remove with slotted spoon and set aside, keeping rendered fat in pot.
02 - Add onion, celery, and carrot to rendered pancetta fat. Sauté until softened, about 5 minutes. Add garlic and cook 1 additional minute until fragrant.
03 - Stir in sun-dried tomatoes and Italian herbs. Cook for 1 minute to release flavors.
04 - Add cannellini beans, chicken broth, and bay leaf. Bring to gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove bay leaf. Use immersion blender to purée until smooth, or leave slightly chunky if preferred.
06 - Stir in heavy cream and half reserved pancetta. Simmer 5 minutes more. Season with salt, black pepper, and red pepper flakes to taste.
07 - Ladle soup into bowls. Top with remaining pancetta, drizzle of olive oil, grated Parmesan, and fresh herbs if desired. Serve hot.
