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One the Grammy made quite often

  • 1/2 cup dry cannellini beans
  • 4 tablespoons extra virgin olive oil
  • 8 ounces pancetta, 1/4-inch dice
  • 1/2 stalk celery, 1/4-inch dice
  • 2 small carrots, peeled, 1/2-inch dice
  • 1/2 head Savoy cabbage, 1-inch dice
  • 2 leeks, 1/2-inch dice
  • 2 medium size red potatoes, unpeeled, 1/2-inch dice
  • 1 yellow onion 1/4-inch dice
  • 1 tablespoon tomato paste
  • 6 cups light chicken stock

Pick over the beans and discard any stones or damaged beans.

Soak the beans in plenty of cold water for 4 hours.

Drain the beans and place them in a large saucepan.

Cover with plenty of water and simmer until the beans are tender and the skins just begin to crack, 45 to 60 minutes.

Drain the beans.

Place half of the cannellini beans in the blender with 1/2 cup water and puree until smooth.

Reserve.

Heat the olive oil in a soup pot over medium heat.

Add the pancetta and cook, stirring occasionally, until the pancetta is light golden, 10 minutes.

Drain off all but 2 tablespoons pf fat and discard.

Add the celery, carrots, cabbage, leeks, potatoes, onions, tomato paste and chicken stock.

Simmer until the vegetables are very soft, 45 minutes.

Add the cannellini beans and bean puree and simmer 5 minutes.

To serve, bring to a simmer and serve immediately.
 
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