Soups/Salads; Creamy White Bean Soup - Cuisinart FP-13D Series User Manual

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

42

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, 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