White Bean Soup

White Bean Soup

Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker

INGREDIENTS

¼ Cup Olive Oil

2 Cups Chopped Red Onion

1 Chopped Carrot

1 Chopped Celery Stalk

2 Cups Chopped Fennel

¼ Pound Diced Pancetta

5 Cloves Chopped Garlic

12 Cups Chicken Broth

3 Cups White Wine

15 Ounces Roasted Red Peppers

1 Large Diced Tomato

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Pepper

1 Pound Dried Cannellini Beans (Soaked Overnight)

In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6