Italian Cannellini Bean Soup

Recipe by NannyMarvel
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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
  • 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.
  • Serve and enjoy.
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