1/2 of a medium red onion, peeled, chopped
1 stalk celery, chopped
1 Carrot, peeled, chopped
9-10 cloves Cleaned & Cut Peeled Garlic
1 Tbsp chopped Rosemary leaves
2 Tbsp Pure Olive Oil
1 pkg (4 oz) Italian Classics Diced Pancetta (Deli Dept)
1/2 lb butter potatoes, peeled, 1/2-inch dice
1 batch Basic Dried Beans (using Great Northern Beans) (see related recipe) + bean liquid, or 4 cans (15.5 oz each) Organic Cannellini Beans, undrained, + 2 cans water
Salt and pepper
Extra Virgin Olive Oil, for garnish
Italian Blend Grated Cheese, for garnish
Cracked Black Pepper, for garnish
You'll Need: Food processor, hand blender
- Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced.
- Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add minced vegetables to stockpot; cook 15-20 min, until vegetables are softened. Add potatoes; stir, cook, 8-10 min, or until potatoes soften.
- Add beans and liquid (or undrained canned beans with water); stir. Bring to a simmer. Stir; season with salt and pepper. Puree or mash to desired consistency, using hand blender.
- Serve with extra virgin olive oil, cheese, black pepper and parsley.
