Soups/Salads; Creamy White Bean Soup - Cuisinart SFP-13 Instruction And Recipe Booklet

This soup tastes even better the next day, when the flavors are given more time to develop.
3
ounces diced pancetta
3
small carrots
1-
into inch pieces
2
small stalks celery
1-
inch pieces
1
small onion
pieces
1
fresh thyme sprig
1
garlic clove
¼
teaspoon freshly ground
black pepper
taste
3 (15.5
cans ounces each
cannellini beans
with canning liquid
2 3 ,
to cups water
chicken broth for deeper taste
kosher salt to taste

SOUPS/SALADS

38

CREAMY WHITE BEAN SOUP

,
peeled and cut
,
cut into
, 1-
cut into inch
,
peeled
,
plus more to
)
,
-
or low sodium
Makes about 8 cups
1. Put a large stockpot over medium heat. Once hot,
add pancetta and cook slowly, stirring frequently,
to render fat, about 5 minutes.
2. While pancetta is rendering, put carrots, celery and
onion into the large work bowl fitted with the
large chopping blade. Pulse to roughly chop, about
10 times. Add chopped carrots, celery and onion
to the stockpot with the pancetta, stir. Add thyme
sprig, garlic and black pepper. Allow to cook to
soften, about 3 minutes.
3. Add beans with the liquid to the pot, plus enough
liquid (water or low-sodium chicken broth) to just
cover beans, about 21/2 cups. Bring soup to a boil,
cover with lid, reduce to a simmer and cook until the
beans and vegetables are very tender, about 25 to 30
minutes. Remove from heat and let cool 5 minutes.
Remove thyme sprig.
4. Add soup to work bowl and process on High
until desired consistency is achieved, 30 seconds
to 1 minute 30 seconds.
5. Taste and season with salt to taste, one pinch
at a time.
TIP: Do not over season. Flavors will deepen as soup
cools; best enjoyed warm.
Nutritional information per serving (1 cup):
Calories 177 (24% from fat) • carb. 24g • pro. 10g • fat 5g
sat. fat 1g • chol. 11mg • sod. 264mg • calc. 62mg • fiber 7g