Categories: Beans, Main Course, Soup

Ingredients

• Soup:
• 2 oz diced pancetta
• 2 T butter
• 1 T olive oil
• 2 shallots, minced
• 1 sage leaf
• 2 cans cannelloni beans (15 oz)
• 4 c chicken broth
• 4 cloves garlic, cut in 1/2
• 1/2 c cream
• 1/2 t black pepper
• 1 t salt (to taste)
• Basil topping:
• 1/4 c extra virgin olive oil
• 1 T minced garlic
• 1/4 to 1/2 t red pepper flakes
• 1/4 c lightly packed fresh basil leaves
• TT salt and pepper

Directions

1. Soup:

2. Place a heavy soup pot over medium heat. Add the butter, olive oil and pancetta.

3. Cook, stirring the pancetta until it is crispy. Remove pancetta with a slotted spoon. Add shallots and cook, stirring occasionally, until the shallots are softened, about 5 minutes

4. Add the garlic and cook for 30 seconds, or until garlic is fragrant.

5. Add the sage and drained beans and stir to combine.

6. Add the stock and bring the mixture to a simmer. Simmer for 5-10 minutes to develop flavors.

7. Use and immersion blender to puree until smooth, or carefully transfer soup, in small batches, to a blender and puree until smooth. Put the blended soup back into the soup pan. Add the cream and the pepper.

8. Basil Topping: Meanwhile, in a small skillet over high heat, warm ¼ c olive oil.

9. Add the garlic to the skillet and cook, stirring occasionally, until it just begins to turn brown.

10. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts. The longer basil cooks, the more it loses its flavor.

11. Add salt and pepper to taste.

12. To serve, ladle the hot soup into warmed bowls. Top the soup with the reserved pancetta and basil mixture. Serve with crusty bread and Parmesan, if desired.

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