Pancetta, Corn, and Bean Soup Recipe – Rancho Gordo
Between the farmers markets, my own vegetable garden, and sloppy refrigerator housekeeping, I often end up with too many vegetables. This week it was too much corn. The result was a soup with...
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Ingredients
- 1 tablespoon olive oil
- 3 ounces pancetta, cubed
- 3 cloves garlic, minced
- ½ yellow onion, chopped fine
- 4 ears of corn, kernels removed
- 1 tablespoon Rancho Gordo Oregano Indio
- 2 cups cooked Rancho Gordo Cassoulet or Marcella beans
- 2 cups water (or half water and half bean broth)
- Salt and pepper to taste
- Optional: 2 to 3 tablespoons heavy cream
- Minced fresh flat-leaf parsley or cilantro for garnish
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