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Author Notes: This is the ultimate comfort soup. Rainy weather, sick, tired-- this makes me feel better. Using the immersion blender for a flick or two at the end adds homey creaminess. —Kingfishercooks
- 1 pound Dried navy beans, soaked over night
- 4 ounces Diced pancetta
- 1 Medium onion, uniformly chopped
- 2 Peeled carrots uniformly chopped
- 3 Celery stalks uniformly chopped
- 2 Cloves garlic, finely chopped
- Fresh thyme leaves from 3 stalks
- 32 ounces Good chicken stock, preferably home made
- Salt and pepper to tast
- Cook the pancetta on medium heat until browned, not burned.
- Remove the pancetta and reserve on paper towel. Do not wipe out the grease from the pan.
- Add some olive oil, about 1 T, if not enough grease to cook the veggies. Add the onion and cook until translucent, about 7 minutes. Add the other veggies and cook until soft.
- Add the soaked, rinsed beans.
- Add the chicken stock and bring to a boil. Turn down to med low and simmer until the beans are very soft. Add water as needed to be sure the beans stay covered in liquid.
- Use the immersion blender to purée a bit of the soup so that here are still some beans, but there is also smooth consistency. Salt and pepper to taste.
- Top with sprigs of thyme and the cooked pancetta. You can also top with thinly sliced left over pork tenderloin!
- Serve with crispy bread.
- This recipe was entered in the contest for Your Best Restorative Recipes