Tuscan White Bean Soup

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

2 – 14 ounce cans Cannellini beans
4 ounces pancetta
2 leeks, white and light green parts, thinly sliced
2 yellow onions, diced
4 medium carrots, diced
3 celery stalks, diced
6 garlic cloves, minced
2 stalks fresh rosemary, leaves roughly chopped
6 to 7 cups chicken or vegetable stock (depending on the consistency you desire)
2 bay leaves
Kosher salt, to taste
freshly ground black pepper
Freshly grated Parmesan cheese, for garnishing

In the bowl of a food processor, or a mixing bowl with a masher, place 1 cup of beans and the liquid from one of the cans of beans. Process or smash until you have a puree. Drain the liquid from the second can of beans. Set aside.
Place a large Dutch oven or saucepot on medium heat. Place the pancetta in the pan and cook until the fat has mostly rendered out, approximately 5 minutes. Turn the heat up to medium high and cook, stirring occasionally, until the pancetta is browned and crispy.
Lower the heat to medium and add the leeks and onion. Saute for 5 minutes or until the leeks and onion are translucent. Add the carrots, celery, garlic and rosemary; cook for 5 to 7 minutes until the vegetables are aromatic and beginning to soften.
Stir in the bean puree and beans followed by the stock and the 2 bay leaves. Bring the soup to a boil then lower to a simmer. Simmer gently for 35 minutes. Add more stock as needed to thin it out the soup.
Taste and season with kosher salt and black pepper as needed.
Garnish with parmesan cheese.