How To make White Bean, Chard and Pancetta Soup
1/4 lb Pancetta (Italian bacon)
- finely diced 1 md Onion; finely diced
1 sm Carrot; finely diced
2 Celery ribs; thinly sliced
1 ts Finely minced garlic
1 c Dried white beans
4 c Low-sodium chicken broth
1 ts Chopped fresh thyme leaves
-=OR=- 1 ts -Dried thyme
6 lg Swiss chard leaves
Salt and pepper; as desired Grated Parmesan cheese - as desired PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.
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Episode #44: Creamy White Beans With Pecorino and Pancetta
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:
Yield: 3 to 4 servings
• 2 tablespoons olive oil
• 4 ounces pancetta, sliced into batons
• 5 garlic cloves, smashed and chopped
• 3 (15-ounce) cans white beans, drained
• 2 tablespoons lemon juice (from about ½ lemon)
• ½ cup grated Pecorino cheese, plus more for serving
• 1 teaspoon black pepper, plus more to taste
• ½ cup hot water
STEP-BY-STEP INSTRUCTIONS:
1. In a large pot or Dutch oven, warm the olive oil over medium heat.
2. Add the pancetta and cook, stirring often, until some of the fat has rendered and the pancetta is starting to crisp, about 5 minutes.
3. Add the garlic and cook, stirring, until the pancetta is crisped and brown and the garlic is soft and fragrant, about 5 minutes.
4. Increase the heat to medium-high, stir in the beans and lemon juice, and cook, stirring, until the beans are hot, about 3 minutes.
5. Turn off the heat and stir in the Pecorino, black pepper, and hot water.
6. Stir vigorously until the sauce is creamy and emulsified, about 1 minute.
7. Serve immediately, topped with more pepper and Pecorino.
Adapted from New York Times Cooking
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