Tuscan White Bean & Sausage Soup with Crispy Pancetta

Name: Tuscan White Bean & Sausage Soup with Crispy Pancetta
Cuisine: Italian
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

Serves 1

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Tuscan White Bean & Sausage Soup with Crispy Pancetta

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Serves 1

Directions

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

Tuscan White Bean & Sausage Soup with Crispy Pancetta

Tuscan White Bean & Sausage Soup with Crispy Pancetta

Directions

Ingredients

Equipment

Tips

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