Ceci Bean Soup
This hearty and flavorful Ceci Bean Soup with Pancetta is a comforting dish that combines the rich flavors of pancetta, tomatoes, and fresh herbs. The creamy texture of the ceci beans lends a satisfying and nourishing element to this soup. Topped with a dollop of fresh pesto, each spoonful offers a burst of vibrant herbaceous notes that elevate the dish to a delightful experience for your taste buds.
— Constant Cookbook
Ingredients
- 1/3 cup diced pancetta or bacon
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 4 fresh sage leaves, chopped
- 2 large tomatoes, peeled, seeded and chopped
- 3 cups cooked ceci beans
- 5 cups chicken broth
- 1 fresh rosemary sprig
- Salt and freshly ground pepper, to taste
- Freshly made pesto for serving
Instructions
- In a soup pot over medium-low heat, cook the pancetta, stirring, until golden and crisp, 4 to 6 minutes. Add the onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Reduce the heat to low, add the sage and tomatoes and cook, stirring, until the tomatoes are tender, 6 to 8 minutes. Add the ceci beans, broth and rosemary and cook, stirring, for 20 minutes.
- Remove the rosemary and discard. Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Ladle the soup into individual bowls and top each serving with a spoonful of pesto.
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