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Pancetta & Bean Soup

Blend of legumes with crispy pancetta to create a scrumptiously filling meal.
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Cook Time 4 hours
Course dinner

Ingredients
  

  • 2 tbsp canola oil coat the pan
  • 8-10 ounces pancetta
  • 2 tbsp olive oil/butter coat the pan
  • 2 carrots small dice
  • 1 yellow onion small dice
  • 2-3 celery stocks small dice
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp fresh oregano finely chopped (optional)
  • 1 cup white wine
  • Multi-bean mix OR whatever dried beans/legumesyou have in your cupboard – pinto beans, great northern beans, kidney beans,cannellini beans, black beans, Jacob’s cattle beans, chickpeas, red lentil,green lentils, etc. Typically, I put 1 cup of each type of legume in the bowl (5-7 cups total)
  • 8-10 cups low sodium chicken stock
  • 1/2 tsp red wine vinegar
  • Salt and fresh cracked pepper to taste

Instructions
 

  • Begin by placing all legumes - beans, lentils, etc. in a large pot or bowl. Cover with cold water for minimum of 12 hours.
  • Heat the soup pot on low with canola oil, slowly increase the temperature and making sure to swirl the oil to coat the bottom of the pan. Once the pan reaches medium heat, brown your meat.
  • Remove pan from heat to cool, then remove the meat from the pan and set aside in a bowl.
  • Take care to let the fat remain in the pan, it will be used to cook the vegetables.
  • Return the pot to medium/low heat, add butter. Add chopped carrots, onion, and celery, cook until the onions are translucent
  • Sprinkle in the fresh herbs and mix with the vegetables. Cook 1-2 minutes and then add white wine, bring to a boil for about 5 minutes.
  • Remove water beans were soaking in, add beans to pot and then chicken stock, return to a boil, then cover with lid and turn to a low simmer.
  • Let cook for minimum of 3-4 hours, make sure to check the soup every 30-45 minutes to make sure the stock level remains adequate for the beans. If the stock level appears to be low, add 2 additional cups of stock or water.
  • Once beans are cooked, add red wine vinegar, salt and pepper to taste. (about 1-2 tsp of salt, 8-10 cracks of fresh black pepper).
  • Serve with crusty bread or corn bread!

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.