Italian White Bean Soup from The Weeknight Cook by Brigit Binns
Sauté the vegetables In a large saucepan over medium-low heat, warm the oil. Add the pancetta and sauté until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- Salt
- freshly ground pepper
- Baby spinach, 2 cups (2 oz/60 g), chopped
- Cannellini beans, 2 cans (14½ oz/455 g each), drained and rinsed
- Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased
- Tomato paste, 1 tablespoon
- Dried oregano, ½ teaspoon
- Garlic, 2 cloves, minced
- Carrots, 2, finely chopped
- Yellow onion, 1 small, finely chopped
- Pancetta or thick-cut bacon, 3 oz (90 g), chopped
- Olive oil, 2 tablespoons
- Fresh flat-leaf (Italian) parsley, 2 tablespoons minced
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