White Bean Soup

• 1/4 c. olive oil
• 1/4 c. chopped pancetta
• 1 yellow onion, chopped
• 1carrot, chopped finely
• 1 celery stalk, chopped finely
• 4 garlic cloves, minced
• 3 cans each cannellini beans, drained
• 5 c. chicken broth
• 1 parm rind
• 1 t. fresh thyme
• 1/2 c. grate parmigiano-reggiano cheese
• s&p
• 12 baguette slices
• 1 c. jarred roasted red bell peppers
• 2 T. parsley, chopped
• 1 t. sherry vinegar
• 1/8 t. red pepper flakes
• 1/2 t. honey

1. In 3 qt. dutch oven over med. heat, warm 2T. oil. Cook pancetta 5 min. or until fat is rendered. Add onion, parm rind,carrot and celery, cook 8 min. Add garlic, cook 1 min. Add beans, broth adn thyme; simmer over low heat 10 min. Remove parm rind. Off heat, puree with blender until smooth. Stir in cheese, s&p to taste. To make croutons, brush both sides of the baguette slices with oil. Toast in 350 degree oven til golden brown about 10 min. In an immersion blender cup, chop the red bell peppers. Stir in 1/2 t. salt, 2 T. oil, parsley, vinegar, red pepper flakes, honey and blaack pepper. Top baguette slices with pepper tapenade. Serve soup with crostini.

olive oil, pancetta, yellow onion, celery stalk, garlic, cannellini beans, chicken broth, parm rind, thyme, grate parmigiano, baguette slices, red bell peppers, parsley, sherry vinegar, red pepper, honey

Taken from www.epicurious.com/recipes/member/views/white-bean-soup-50069910 (may not work)