instructionsFor the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy.
ingredients 1 large Onion (chopped) 1 medium Celery Root (peeled and cut into 1/2-inch dice) 4 Garlic cloves (sliced) 3 Thyme sprigs (leaves torn) 3 14-ounce cans Cannellini Beans (rinsed) Salt and Pepper to taste
instructions Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper.
ingredients 6 cups Chicken Stock
instructions Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
instructions Remove from heat and carefully mash with a potato masher to blend the ingredients.
instructions Serve with a garnish of fresh pistou and and freshly grated Parmigiano.