As I mentioned in my post on leftovers, whenever I use a somewhat out of the ordinary ingredient, I try to find other recipes employing it so that I can use it up. So - keep an eye out this week because I'll be posting another recipe to use up the rest of the pancetta needed for this one!
6 oz. pancetta, cut into 1 inch cubes
2T extra virgin olive oil, plus extra for serving
1 small onion(yellow or white onion - don't use red or sweet onions), diced medium
3 medium garlic cloves, minced
salt and black pepper
4 cans (15 1/2 oz each) cannellini or great northern beans, drained and rinsed
3 1/2 cups water
1 sprig fresh rosemary or dried rosemary to taste
Balsamic vinegar, for serving (optional)
1. IN large Dutch oven, cook pancetta over medium heat until just golden, about 8-10 minutes. Remove about half of the pancetta and either discard, or save to flavor salads, vegetables, etc...
2. Add oil to pot with remaining pancetta. Add onion and cook, stirring occasionally until softened, 5-6 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Add beans, 1/2 tsp. salt and water to pot. Increase to medium-high and bring to simmer.
4.Submerge the rosemary in soup liquid. Cover pot tightly and let it stand off heat 15-20 minutes.
5. When serving, this tastes good with a small(no more than 1 tsp.) swirl of extra-virgin olive oil and balsamic vinegar added to the top of the bowl of soup.