Summer Bean Soup Tarifi

Malzemeler

• 2 Carrots, Diced, 2 Celery Sticks, Diced, 1 medium Onion, Peeled & Diced, 3 Garlic Cloves Peeled & Finely Diced, 1/3 Cup Finely Chopped Pancetta, 3 Tablespoons Olive Oil, 1 Pound Fresh Shelled Borlotti Beans, 2 Cups Cherry Tomatoes, Cut In Half, 2 Quarts Fresh Vegetable Or Chicken Stock, 1/4 Cup Fresh, Chopped Parsley, Salt & Pepper. To Serve: Extra Virgin Olive Oil, Grated Parmesan Or Pecorino Cheese, 1/4 Cup Fresh Pesto

Hazırlanışı

1. In a large saucepan heat the oil and over medium heat cook the pancetta until lightly browned. Add the carrot, onion, and celery and continue to cook until tender, then add the garlic and cook just a minute more. Add the borlotti beans, tomatoes, stock, parsley, and bring to a boil. Reduce the heat to a simmer and cook for about two hours or until the beans are very tender and the soup has thickened. Season with salt and pepper and cool to just slightly warm before serving. Serve the soup in individual bowls with a drizzle of extra virgin olive oil, a dollop of fresh pesto, and a sprinkling of fresh grated cheese.

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