it’s now march. this is when you begin to get warm, but instead you are threatening snow again. please kindly get your act together. k thanks.
1/2 cup pancetta, chopped
1/2 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
3 (15oz) can cannellini beans, drained
5 cups chicken broth
3/4 tsp fresh thyme, finely chopped
1/2 cup parmesan cheese, finely grated
salt & pepper
1. in a dutch oven, or heavy bottomed pan, warm about 2 tablespoons of olive oil over medium heat. add the pancetta and cook for 5 minutes. add the onion, carrot & celery. cook for 8 minutes. throw in the garlic & cook for about a minute.
2. add the beans, broth & thyme. bring to a boil & turn the heat to low. simmer for 10 minutes. remove from heat & puree with an immersion blender until smooth. this can also be done in a blender, but you should get an immersion blender. we love ours.
3. stir in cheese & season with salt & pepper. either serve immediately, or make a day ahead of time. i think the soup actually benefitted from some quality time in the fridge.