Tuscan White Bean & Sausage Soup with Crispy Pancetta

Serves 1
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Directions

  1. 1Add diced pancetta to a large pot, turn on the heat, and let it render until crispy.
  2. 2Remove the crispy pancetta.
  3. 3Brown the sausage and then remove it.
  4. 4Add a touch of sun-dried tomato oil and sauté mirepoix with salt, pepper, Italian seasoning, and Calabrian chilies.
  5. 5Add garlic to taste.
  6. 6Clear a center in the pan, add tomato paste, and let it cook off a bit before stirring with the rest.
  7. 7Deglaze with white wine.
  8. 8Add Kettle & Fire chicken bone broth, cannellini or Great Northern beans, rosemary, thyme, and bay leaves.
  9. 9Bring everything to a boil, lower the temperature, cover, and simmer.
  10. 10Once done, remove fresh herbs and the Parmesan rind if using.
  11. 11Pour in heavy cream (or half-and-half) and sun-dried tomatoes.
  12. 12Wilt in fresh spinach or kale.
  13. 13Add back the crispy pancetta.
  14. 14Finish with freshly grated Parmesan and lemon juice.

Ingredients

  • 4 oz pancetta, diced
  • 1 lb Italian sausage (or preferred protein)
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 tsp Italian seasoning
  • 1 tsp Calabrian chili paste (optional)
  • 6 garlic cloves, minced (to taste)
  • 3 tbsp tomato paste
  • 0.5 cup dry white wine (optional)
  • 4 cups Kettle & Fire Chicken Bone Broth
  • 2 15 oz cans cannellini or Great Northern beans, drained and rinsed
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 2 bay leaves
  • Parmesan rind (optional)
  • 0.5 cup half-and-half or cream (room temperature)
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach or kale
  • 1 cup freshly grated Parmesan (plus more for topping)
  • 0.5 lemon
  • to taste Salt
  • to taste black pepper

Equipment

large pot

Tips

  • Remove fresh herbs and Parmesan rind once soup is done simmering.
  • Add lemon juice to taste.