All of a sudden Los Angeles is in the dead of Winter and I LOVE it! I am finally bundling up in to my favorite sweaters that only get worn a few times a year and I’m turning on my fireplace. We Californians don’t have much to complain about when it comes to our year round beautiful weather (this I know!) but it does feel so good to get some cold and rainy days!
Don’t get me wrong…it’s not that cold…we we love to act like it is!! haha It’s the perfect excuse to make chilly weather foods like hearty soups, and this one is one of my family’s favorites!
You simply rinse a bag of dry Northern White Beans and simmer them in chicken broth, and herbs with some pancetta and roasted red peppers. It couldn’t be easier and you can make this in your slow cooker too!
I add a nice big clove of garlic or two…the beans need lots of flavor…so feel free to play with the things you like.
Top it off with a big pile of grated parmesan or romano cheese and you are in for a bowl of cozy goodness!
Winter Northern White Bean Soup
Total Time: 1 hour
Prep Time: 2 Mins
1 lb dry northern beans
1 T olive Oil
1/2 yellow onion, finely diced
1 -2 cloves garlic, grated
2 c pancetta
12 oz chicken stock
1/2 c jarred roasted red pepper
2 T lemon juice
1 t kosher salt
1 t white pepper
Few sprigs of fresh thyme
*Garnish with grated parmesan
In a large stock pot, saute onions with olive oil till soft. Add pancetta and brown. Add garlic, be careful not to burn the garlic. Add white beans, red peppers, herbs and remaining ingredients (minus the cheese!). Bring to a boil. Reduce heat to low and put a lid on the pot and let simmer on low for 1 hour. Add water 1/2 c at a time if needed. Garnish with fresh grated cheeses.