Originally published April 11, 2007 at 12:00 AM | Page modified April 11, 2007 at 2:01 AM
Recipe: Pancetta and White Bean Soup with Fresh Sage
Makes about 10 cups
1 ½ cups (10 ounces) dry small white navy beans
4 to 6 ounces pancetta, diced small
2 cups small-diced yellow onions
1 cup small-diced carrots
1 cup diced celery
1 tablespoon minced fresh garlic
¾ teaspoon coarse-ground black pepper
1 quart chicken broth
2 cups water
¾ teaspoon dry thyme leaves
1 tablespoon finely chopped fresh sage
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2 cups canned crushed tomatoes
Salt to taste
1. The night before making the soup, rinse the beans and then place in a large pot. Cover the beans with 3 quarts of water and let sit, refrigerated, overnight or for at least 8 hours, to soak. Drain beans before using for recipe.
2. To make the soup: Heat a large Dutch oven or heavy-bottom soup pot over medium-high heat. Add pancetta and cook until slightly crisp, about 3 minutes.
3. Add onions and sauté for about 2 minutes or until soft. Then add carrots, celery and garlic; cook for another 2 minutes. Add pepper, broth, water, thyme, sage, tomatoes and drained, soaked beans. Bring to a simmer. Reduce heat to low, and cook soup at a low simmer for about 45 minutes to 1 hour, or until beans are very tender. Taste for seasoning and add salt if needed.
Kathy's Note: I like to make this soup a day or so ahead so that the flavors have a chance to mingle. Refrigerate it, covered, then reheat to serve. If soup is too thick, thin out with some water.
Copyright 2007, Kathy Casey Food Studios
Copyright © 2007 The Seattle Times Company
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