White Bean Soup

Diane’s White Bean Soup

4 cans white beans, most of liquid strained out or one bag of white beans, sorted and soaked over night, then strained
4 cans chicken stock
1 small yellow onion, chopped
4 large cloves garlic, chopped
1 large carrot, chopped
Handful of chopped pancetta (or bacon if you cannot find pancetta)
1 tsp olive oil
1 tsp dried Italian herb blend
2 bay leaf
¼ tsp crushed red pepper flakes
Fresh ground pepper, to taste (about 4-6 twists)
Fresh basil, cut into ribbons
Fresh baguette, thinly sliced, toasted and topped with fresh shaved Parmesan cheese


Saute onion, garlic, pancetta/bacon and carrot in olive oil until onion and garlic are translucent in large stock pot. Add stock, beans and all other ingredients except fresh basil. Bring to a boil, then reduce to simmer. Cook for one hour. Remove about four cups soup, ensuring that you are getting mostly beans and some liquid and place into blender (blend one cup at a time), then return pureed soup to pot and allow to simmer an additional ten minutes.

Serve with fresh basil, top soup with toasted baguette slices and additional grated Parmesan cheese.