Ceci Bean Soup
Serves 4 to 6.
Ingredients
- 1/3 cup diced pancetta or bacon
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 4 fresh sage leaves, chopped
- 2 large tomatoes, peeled, seeded and chopped
- 3 cups cooked ceci beans
- 5 cups chicken broth
- 1 fresh rosemary sprig
- Salt and freshly ground pepper, to taste
- Freshly made pesto for serving
Directions
In a soup pot over medium-low heat, cook the pancetta, stirring, until golden and crisp, 4 to 6 minutes. Add the onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Reduce the heat to low, add the sage and tomatoes and cook, stirring, until the tomatoes are tender, 6 to 8 minutes. Add the ceci beans, broth and rosemary and cook, stirring, for 20 minutes.Remove the rosemary and discard. Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Ladle the soup into individual bowls and top each serving with a spoonful of pesto.
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Rated 5 out of
5
by
MTSF from
Basic and Amazing
Love this soup and am definitely adding it to my recipe collection. I ended up using canned beans and tomatoes to save on prep time and it was still amazing. Everybody in the family enjoyed it.
Date published: 2014-04-08