Italian White Bean and Pancetta Soup

Ingredients

• 2 tbsp Borsari Olive Oil, plus more for finishing
• 4 oz Pancetta, diced (or thick-cut bacon)
• 1 medium Onion, diced
• 2 Carrots, diced
• 2 Celery stalks, diced
• 3 cloves Garlic, minced
• 1 tsp Borsari Original Seasoning (plus more to taste)
• 1/2 tsp Crushed Red Pepper Flakes (optional)
• 2 cans (15 oz each) Cannellini Beans, drained and rinsed
• 6 cups Chicken or Vegetable Broth
• 1 Bay Leaf
• 1 sprig Fresh Rosemary (or 1/2 tsp dried)
• 1 cup Chopped Kale or Spinach (optional)
• Parmesan Rind (optional) + grated Parmesan, for serving
• Fresh Parsley, chopped (for garnish)

Instructions

1. In a large pot, warm Borsari Olive Oil over medium heat. Add pancetta and cook until crispy, 5 to 7 minutes. Remove about half the pancetta to reserve for garnish (optional).
2. Add onion, carrots, and celery to the pot. Sauté until softened, 5 to 6 minutes. Stir in garlic, Borsari Seasoning, and red pepper flakes; cook 30 seconds until fragrant.
3. Add cannellini beans, broth, bay leaf, rosemary, and Parmesan rind (if using). Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
4. For a creamier texture, lightly mash some beans against the side of the pot or blend 1 to 2 cups of soup and return to the pot.
5. Stir in kale/spinach (if using) and simmer 3 to 5 minutes, until just wilted. Remove bay leaf, rosemary sprig, and Parmesan rind. Adjust seasoning to taste.
6. Ladle into bowls. Finish with a drizzle of Borsari Olive Oil, a shower of Parmesan, parsley, and the reserved crispy pancetta.