Spicy White Bean and Pancetta Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 4 cups chicken stock
- 4 tablespoons extra virgin olive oil
- 2 15 ounce cans cannellini beans or any white beans drained and rinced
- 1/4 pound pancetta diced, about 1/4 inch
- 1/2 medium red onion diced, about 1/4 inch
- 4 leaves fresh sage
- 1/2 cube tomato chicken bouillon
- 1 handful arugula or spinach
- 1 sprig fresh rosemary leaves pulled from stem
- Carbohydrate 20.9054586666667 g
- Cholesterol 12.7323333333333 mg
- Fat 18.2092436666667 g
- Fiber 5.76215344957908 g
- Protein 11.108215 g
- Saturated Fat 4.22137043333333 g
- Serving Size 1 1 Serving (300g)
- Sodium 541.283283333333 mg
- Sugar 15.1433052170876 g
- Trans Fat 1.3398572 g
- Calories 284 calories
In a dutch oven or thick bottomed pot, heat the olive oil over medium heat. When almost smoking, add pancetta, onion, garlic, rosemary and sage. If you don't have fresh sage use a teaspoon of dried. After about a minute, add fresh red pepper (but only if you want the soup spicy, just skip this step if you don't). Cook for about 5 minutes. Stir frequently. Add the tomato paste and continue to cook for about 3 more minutes. If you don't have tomato paste, a small amount of jarred pasta sauce will work too. Add the beans to the pot, and stir in for about 2 minutes. Then add chicken stock and half cube of tomato chicken bouillion (another optional step). When the soup boils, reduce heat and add spinach or arugula. The soup is ready to serve two minutes later.
