Ingredients:

  • 1/4 cup extra virgin olive oil
  • 4 oz diced pancetta
  • 2 cups yellow onions, chopped
  • 2 cups leeks, white and light green parts only, chopped
  • 2 cups carrots, scrubbed and diced
  • 2 cups celery, diced
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely minced
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes
  • 4 cans (15 oz each) cannellini beans, drained and rinsed
  • 8 cups chicken bone broth
  • 1 piece parmesan rind (approx. 2 inches)
  • 2 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add the diced pancetta and sauté for 5–7 minutes until the fat has rendered and the bits are golden-brown. Using a slotted spoon, remove the pancetta and set aside, leaving the flavored oil in the pot.
  2. Add the onions, leeks, carrots, and celery to the pot. Cook over medium-low heat for 10–12 minutes, sweating the aromatics until softened and translucent but not browned.
  3. Stir in the minced garlic, rosemary, kosher salt, black pepper, and red pepper flakes. Cook for 1–2 minutes until the garlic is fragrant.
  4. Add the drained cannellini beans, chicken bone broth, and the parmesan rind. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
  5. Remove the parmesan rind. Using an immersion blender, pulse the soup several times to blend approximately one-third of the mixture. This creates a creamy base while leaving the rest of the beans and vegetables whole.
  6. Stir in the fresh lemon juice and the reserved crispy pancetta. Taste and adjust seasoning if necessary. Serve hot.