Italian Cannellini Bean Soup

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

Ready In:
50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

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