Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 oz pancetta, diced
  • 2 cups yellow onions, chopped
  • 1.5 cups carrots, diced
  • 1.5 cups celery, diced
  • 4 cloves garlic, minced
  • 2 tsp fresh rosemary, finely minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken stock
  • 1 bay leaf
  • 1 Parmesan cheese rind (approx. 2 inches)
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh lemon juice
  • Freshly grated Parmesan cheese for garnish
  • Minced parsley for garnish

Instructions:

  1. Render the fat. Heat the olive oil in a large heavy bottomed Dutch oven over medium heat. Add the diced pancetta and cook for 5–7 minutes until the fat renders and the pancetta becomes golden and crispy.
  2. Build the base. Add the chopped onions, carrots, and celery to the pot. Sauté for 8–10 minutes until the vegetables are translucent and the onions begin to caramelize slightly.
  3. Bloom the aromatics. Stir in the minced garlic and fresh rosemary. Cook for 1 minute until fragrant, being careful not to brown the garlic as it can turn bitter.
  4. Liquid infusion. Add the drained cannellini beans, chicken stock, bay leaf, and Parmesan rind. Bring the mixture to a boil. Note: The rind might stick to the bottom, so give it a stir occasionally.
  5. The gentle simmer. Reduce heat and simmer uncovered for 20 minutes. This allows the flavors to meld and the stock to reduce slightly.
  6. Prep for blending. Remove the bay leaf and Parmesan rind. The rind will be soft and gooey; that's perfectly normal and where the flavor came from!
  7. Create the texture. Using an immersion blender, pulse the soup a few times to purée approximately one third of the beans. Stop when the broth looks cloudy and thickened but many whole beans remain visible.
  8. Final seasoning. Stir in the lemon juice, salt, and pepper. Taste the soup; if it feels flat, add a tiny pinch more salt.
  9. Garnish and serve. Serve hot in deep bowls, garnished with a generous grating of fresh Parmesan and a sprinkle of minced parsley.