Total Time
50mins
Prep 30 mins
Cook 20 mins

A wonderful and warming soup taken from the pages of Williams-Sonoma. Served with tapenade topped baguettes, it's a great cold-weather meal.

Ingredients Nutrition

Directions

  1. In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes.
  2. Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
  3. Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta.
  4. Serve and enjoy.
Most Helpful

I wasn't too impressed with this soup. Are you really supposed to use a stick blender after adding the pancetta? There was too many beans vs. the other vegetables.

spamonly September 06, 2011