Three Bean Soup
Three Bean Soup
Ingredients
- 1 slice 1/4-inch (1/2-cm) pancetta, cut into small pieces
- 2 tablespoons (30 ml) olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 6 cups (1.5 litres) chicken broth
- 1 1/2 cups (375 ml) green beans, cut into pieces 1-inch (2.5-cm)
- 1 1/2 cups (375 ml) yellow beans, cut into pieces 1-inch (2.5-cm)
- 1 can 19 oz (540 ml) kidney beans, rinsed and drained
- 1 cup (250 ml) finely grated Parmigiano-Reggiano cheese
- 2 tablespoons (30 ml) chopped fresh chives
- Salt and pepper
Instructions
- In a saucepan, brown the pancetta in the oil over medium heat. Remove the pancetta and set aside. Keep the fat in the pan.
- In the same pan, soften the onion and garlic in the fat. Add the broth and the yellow and green beans. Bring to a boil and simmer for about 10 minutes. Add the kidney beans and cook until the vegetables are tender. Sprinkle in the cheese, stirring constantly. Adjust the seasoning.
- Just before serving, sprinkle the soup with the pancetta and chives.
Three Bean Soup