Cannellini Bean Soup

My mom has been making this soup for years and it has got to be one of my all time favorites. It might just look like a bunch of beans, but it has so much flavor!

Ingredients

6 oz pancetta, one 1-inch-thick slice, cut into 1-inch cubes

2 T olive oil, plus extra for serving

1 small onion, diced medium

3 medium garlic cloves, minced

salt and ground pepper

4 cans (15.5 oz) cannellini beans, drained and rinsed

1 sprig fresh rosemary

balsamic vinegar, for serving

fresh sliced bread (see below for specifics)

Preparation

1. In large heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8-10 minutes; discard pancetta and add oil to pot with pancetta fat.

2. Add onion and cook , stirring occasionally, until softened, about 5-6 minutes; stir in garlic and cook until fragrant, about 30 seconds.

3. Add beans, 1/2 teaspoon salt, and 3 1/2 cups water. Increase heat to medium-high and bring to simmer.

4. Submerge rosemary in liquid; cover and let stand off heat 15-20 minutes.

5. Discard rosemary and adjust seasonings with salt and pepper.

6. To serve, lay a piece of bread in the bottom of the bowl and ladle soup on top of bread. Drizzle soup with olive oil and balsamic vinegar (how much is up to you).

About the bread: this is an Italian soup, so I like to get a sliced Italian bread. The bread I got was called Tuscan boule. See picture below for an idea of the type of bread. And don't leave it out, it makes the soup too good!

*This recipe comes from Cooks Illustrated

-Sarah