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
Ingredients
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1 pound
Dried navy beans, soaked over night
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4 ounces
Diced pancetta
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1
Medium onion, uniformly chopped
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2
Peeled carrots uniformly chopped
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3
Celery stalks uniformly chopped
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2
Cloves garlic, finely chopped
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Fresh thyme leaves from 3 stalks
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32 ounces
Good chicken stock, preferably home made
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Salt and pepper to tast
Directions
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Cook the pancetta on medium heat until browned, not burned.
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Remove the pancetta and reserve on paper towel. Do not wipe out the grease from the pan.
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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.
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Add the soaked, rinsed beans.
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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.
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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.
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Top with sprigs of thyme and the cooked pancetta. You can also top with thinly sliced left over pork tenderloin!
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Serve with crispy bread.
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