4 servings
8 oz white beans
3 Tbsp Olive Oil
2 oz Pancetta, finely diced
2 med. shallots, minced
2 lg. celery ribs, diced
1 med onion, diced
1 lg carrot, diced
4 garlic cloves, minced
1/2 tsp crushed red pepper
2 bay leaves
2 Tbsp Tomato Paste
1 14 oz can plum tomatoes, juice reserved
1 qt. chicken broth
Heat 2 Tbsp oil and add the pancetta and cook over moderate heat until crisp (4 min)
Add the shallots, celery, onion, carrot, and cook until softened.
Add the garlic, crushed pepper, and bay leaves and cook, stirring until fragrant.
Add the tomato paste and cook, stirring for 2 minutes. Stir in the tomatoes and broth, bring to a boil. SImmer over low heat for 1 hour. Add the beans and continue cooking.
Happy Soup Making...*note: I used fire roasted tomatoes and I used red pepper flakes for the crushed red pepper. I also bought carrots that were already chopped at the store as a short cut. I didn't use as much garlic as asked for either. There is actually a little more to this recipe but this is what I did last night. It was great, It will be a repeat.
No comments:
Post a Comment