dear weather,

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.

until then, here is another wonderful soup to help combat the freezing temperatures.  deliciously creamy, without having any actual cream in it. such is the beauty of cannellini beans.

from williams-sonoma

olive oil
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.