Pancetta & Bean Soup
So food has gotten expensive, we have watched as our food budget has continued to expand during the pandemic and with inflation. It doesn’t seem to be going down, so my husband and I are going back to staples that are cheaper…AKA peasant food according to my husband. These are beans, lentils, polenta, oatmeal, rice, etc. When they are paired with vegetables and small amounts of protein you can create a healthy and scrumptiously filling meal. This soup is based off a blend of different legumes – beans and lentils. It’s super hearty and great for a cold winter’s day!
You can use leftover bacon, pancetta, sausage, or shredded chicken. It works and helps spread out the cost of meat so you don’t feel like you are eating a $50.00 meal in one sitting at home. We typically use pancetta so pork taste a complement and not over-bearing as it can be sometimes with bacon.
Tips & Tricks:
- Soak the beans a minimum of 6 hours; I tend to soak the beans overnight.
- Using fresh herbs, which provides a different flavor profile compared to dried.
- This soup requires 3+ hours of cooking to allow for the beans to cook thoroughly!
Equipment:
- Knife
- Cutting board
- Two large pots
- Wooden spoon
- Ladle
Pancetta & Bean Soup
Ingredients
- 2 tbsp canola oil coat the pan
- 8-10 ounces pancetta
- 2 tbsp olive oil/butter coat the pan
- 2 carrots small dice
- 1 yellow onion small dice
- 2-3 celery stocks small dice
- 1 tsp fresh rosemary finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tsp fresh oregano finely chopped (optional)
- 1 cup white wine
- Multi-bean mix OR whatever dried beans/legumesyou have in your cupboard – pinto beans, great northern beans, kidney beans,cannellini beans, black beans, Jacob’s cattle beans, chickpeas, red lentil,green lentils, etc. Typically, I put 1 cup of each type of legume in the bowl (5-7 cups total)
- 8-10 cups low sodium chicken stock
- 1/2 tsp red wine vinegar
- Salt and fresh cracked pepper to taste
Instructions
- Begin by placing all legumes - beans, lentils, etc. in a large pot or bowl. Cover with cold water for minimum of 12 hours.
- Heat the soup pot on low with canola oil, slowly increase the temperature and making sure to swirl the oil to coat the bottom of the pan. Once the pan reaches medium heat, brown your meat.
- Remove pan from heat to cool, then remove the meat from the pan and set aside in a bowl.
- Take care to let the fat remain in the pan, it will be used to cook the vegetables.
- Return the pot to medium/low heat, add butter. Add chopped carrots, onion, and celery, cook until the onions are translucent
- Sprinkle in the fresh herbs and mix with the vegetables. Cook 1-2 minutes and then add white wine, bring to a boil for about 5 minutes.
- Remove water beans were soaking in, add beans to pot and then chicken stock, return to a boil, then cover with lid and turn to a low simmer.
- Let cook for minimum of 3-4 hours, make sure to check the soup every 30-45 minutes to make sure the stock level remains adequate for the beans. If the stock level appears to be low, add 2 additional cups of stock or water.
- Once beans are cooked, add red wine vinegar, salt and pepper to taste. (about 1-2 tsp of salt, 8-10 cracks of fresh black pepper).
- Serve with crusty bread or corn bread!
Notes
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.