White Bean Soup with Pancetta & Rosemary

This was quite possibly the best soup I’ve ever made/tasted. The Rosemary in this soup was so fragrant my entire apartment smelled like Fall. Prone to oversharing, it’s no surprise that I’m totally over August and ecstatic September is here. Summer can suck it. Bring on boots, sweaters, fat fancy scarves and snow –  if snow is still a thing.

  • 2 Cans White or Mixed Beans
  • 2 Cups Chicken Broth 
  • 2 Cups Vegetable Broth
  • 2 Carrots
  • 2 Celery Stalks
  • Smoked Pancetta (as much as you desire) 
  • 2 TBSP Butter
  • 1 Medium Yellow Onion
  • 2 Cloves Garlic
  • 3 Sprigs Rosemary
  • S&P

Garnish: crispy Pancetta and Parmesan Cheese

Sauté celery, carrots, onion and garlic in butter and a splash of olive oil. Add in the rest of the ingredients and simmer for an hour. I used my blender to make it thick in texture. Garnish and serve.


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