White Bean Soup with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pancetta adds bold flavor to this smooth, savory soup. Pair with toast or a small green salad for a light and filling weeknight meal. Ingredients:
2 teaspoons olive oil |
1/2 cup finely chopped pancetta |
1 cup prechopped onion |
1/2 cup prechopped celery |
2 teaspoons minced garlic |
2 cups fat-free, less-sodium chicken broth |
1/2 cup water |
1/4 teaspoon black pepper |
2 (19-ounce) cans cannellini beans, rinsed and drained |
1 bay leaf |
1 tablespoon chopped fresh parsley |
2 teaspoons grated lemon rind |
1 teaspoon minced garlic |
Directions:
1. To prepare soup, heat oil in a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; sauté 3 minutes or until almost tender. Stir in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.
2. To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.
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