White Bean Soup

Tuscan white bean soup hits the spot for dinner on a chilly night. With pancetta and artichoke hearts, this recipe will have you feeling like you're at an Italian bistro!

📝 Ingredients

• 1 tablespoon olive oil
• 4 ounces diced pancetta
• 4 carrots (peeled and chopped)
• 3 stalks celery (chopped)
• 1 onion (diced)
• 1/4 tsp salt & pepper
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 bay leaf
• 5-6 cups chicken stock
• 2 15 oz cans cannelini beans (drained and well-rinsed)
• 12 ounces frozen artichoke hearts (defrosted and chopped into small pieces)
• 1/2 cup fresh basil (chopped)

👨‍🍳 Instructions

1. 1In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until browned and crisp, about 6-8 minutes.
2. 2Using a slotted spoon, remove the pancetta and place it on a paper towel lined plate to drain. Add the carrots, celery, onion, and a pinch of salt/pepper to the pan. Cook over medium heat until softened, 8-10 minutes.
3. 3Add the garlic and tomato paste to the pan and cook until fragrant, about 30 seconds. Add the thyme, bay leaf, and chicken stock. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
4. 4Add the drained beans and artichoke hearts and cook for another 10-15 minutes. Before serving stir in the fresh basil. Serve topped with the reserved pancetta. Enjoy!