Apple Country Smokey White Bean Soup
A comforting Fall/Winter soup. Cook up a pot on a snow day and serve in chili bowl or do what we did: load it up in a Thermos for a day of apple picking!
Equipment
Ingredients
- 2 tbsp Extra virgin olive oil
- ¼ lb Pancetta cut into cubes (a good smoky bacon is also a good option)
- 1 yellow onion chopped
- 2 minced garlic cloves
- 1 14 oz can white kidney beans, or cannelloni beans don't use those nasty little pinkish-white beans
- 6 sprigs of fresh parsley chopped
- 2 sprigs fresh thyme chopped
- 1 sprig rosemary chopped
- ½ cup white wine No white on hand? Red will work too.
- 1 14 oz can crushed or petite dice tomatoes
- 6 cups chicken stock
- ½ cup Small dried pasta or broken spaghetti noodles
- salt/pepper to taste check sodium content on chicken stock before deciding on salt. Sodium content may vary.
Instructions
- In a Dutch oven, heat olive oil, then add the pancetta and onion
- Sautee for 10 minutes
- add garlic and continue cooking 1 minute
- add the beans, chopped herbs, salt and pepper
- Cook 2 minutes, then add wine and cook until reduced
- add tomatoes, then chicken stock
- Add the dried pasta
- Simmer 30 minutes
- Taste test and adjust salt and pepper
Notes
Serving Suggestions:
- Picnic: Condition the Thermos by filling it with boiling water and let sit for 5 minutes. Pour out the water and pour in the hot soup.
- At the table: Garnish with parmesan cheese, more fresh parsley, and a sprinkle of fresh ground pepper.
Tried this recipe?Let us know how it was!