Fresh Shell Bean Soup with Slivers of Italian Bacon
Be sure to choose pods that are starting to dry out, which feel heavy and look lumpy, but still have green stems. You should be able to feel the plump, ripe bean inside.
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Servings: 6
Ingredients
- 5 tbsp extra-virgin olive oil plus extra for drizzling
- 1 carrot peeled and minced
- 1 rib celery minced
- 1 medium onion minced
- 2 garlic cloves minced
- 1 small fresh rosemary sprig about 4-to 5-inches (10-to 13-centimeters) long, minced
- 1/8 teaspoon hot red pepper flakes
- 3 ounces Italian bacon (pancetta) cut into small strips, about 1/4-inch-thick
- 2 1/4 pounds fresh cannellini beans or barlotti beans, removed from the pod and rinsed or about 1 pounds (450 grams) shelled fresh beans
- 6 cups water
- 1 small Parmigiano-Reggiano cheese rind optional
- 5 or 6 cherry tomatoes quartered
- 1 teaspoon coarse sea salt or kosher salt
- freshly ground black pepper
- Grated Parmigiano-Reggiano cheese for serving
Instructions
- In a large stockpot over medium-low heat, combine the olive oil, carrot, celery, onion, garlic, rosemary, and pepper flakes and gently sauté until the vegetables begin to soften, about 3 to 4 minutes. Add the pancetta and stir occasionally until the vegetables are soft, but not brown, and the pancetta has released its fat, about 5 to 6 minutes longer.
- Stir in the beans, water, Parmigiano cheese rind, and cherry tomatoes and bring to a boil. Adjust the heat to medium-low, cover the pot, and gently simmer until the beans are very tender, about 30 minutes or so, depending on the freshness of the beans. The beans should be covered with the cooking liquid throughout the entire cooking time. If more liquid is needed, add more boiling water, as necessary.
- Ladle the soup into the bowls and drizzle with a good-quality, hearty extra-virgin olive oil. Serve hot with warm toasted slices of bread tucked into the side of the bowl and grated Parmigiano to pass at the table.