Bean Soup

FavoriteLoadingAdd to Recipe Box

The Frugal Gourmet Cooks Italian
This came to me from my friend Georgia but I believe it originates from the Frugal Gourmet Cooks Italian. This is a great recipe for an almost meatless meal.

  • 21/2 cups Cannellini Beans (white kidney beans) or Navy Beans
  • 6 cups cold Water
  • ¼ pound Pancetta thinly sliced and chopped
  • 1 medium Yellow Onion chopped
  • 2 Tbsp chopped Parsley
  • 2 Tsp chopped fresh Rosemary
  • 6 cups Chicken Stock
  • Salt and freshly ground Black Pepper to taste
  • 2 Tbsp Olive Oil
  • 4 cloves Garlic chopped
  • Place beans in 6 quart pot and add the water. Bring to a boil, cover and turn off heat. Allow beans to stand on the stove for 1 hour. Drain the beans and return them to the pot.
    Heat a large frying pan and add the pancetta. Brown until it begins to crisp, add the onion, parsley, and rosemary. Sauté until the onion is clear about 10 minutes. Add to the pot of beans along with chicken stock. Puree half the strained beans in a food processor until smooth with a little of the stock. Return the pureed beans to the pot along with the remaining beans and stock. Heat the pot to a gentle simmer and cook, covered 15 minutes more stirring often. Season with salt and pepper.

    About Pat Tate

    Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

    Related Posts:

    • No Related Posts

Subscribe without commenting