 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Another variation of one of my favorite soups! Ingredients:
1/4 cup olive oil |
1/4 cup chopped pancetta |
1/2 yellow onion, chopped |
1 carrot, peeled and chopped |
1 stalk celery, chopped |
4 garlic cloves, minced |
3 (15 ounce) cans cannellini beans, drained |
5 cups chicken broth |
3/4 teaspoon finely chopped fresh thyme |
1/2 cup freshly grated parmigiano-reggiano cheese |
salt |
fresh ground black pepper |
12 baguette, slices 1/2-inch thick |
1 cup jarred roasted red pepper, chopped finely |
2 tablespoons finely chopped fresh flat leaf parsley |
1 teaspoon sherry wine vinegar |
1/8 teaspoon red pepper flakes |
1/2 teaspoon honey |
Directions:
1. Heat 2 tablespoons oil in Dutch oven over medium heat. Saute pancetta 5 minutes. Add onion, carrot, and celery and cook for 8 minutes. Add garlic and cook for additional 1 minute. Add beans, broth, and thyme, bring to boil, reduce heat to low and simmer for 10 minutes. Remove from heat and puree with immersion blender until smooth. Stir in cheese and season to taste with salt and pepper.
2. Brush both sides of baguettes with olive oil and season with salt and pepper. Toast bread in heated cast iron skillet over medium high heat for 2 minutes per side or until nicely browned and toasted.
3. Place chopped roasted bell peppers in bowl and stir in 1/2 tsp salt, 2 tbsp oil, parsley, vinegar, red pepper flakes, honey and black pepper. Top baguette with red bell pepper mixture. Serve soup with baguettes.
|
|