15 Bean Soup with Pancetta and Basil
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Recipe type: Lunch or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14
 
15 Bean Soup with Pancetta and Basil is a delicious bean soup loaded with a variety of 15 different dried beans, and simmered with pancetta, onions, garlic, tomatoes and fresh basil into a rich and flavorful soup. Then topped with pecorino cheese shavings to give it a punch more flavor.
Ingredients
  • 1 bag (20 ounce) Hurst's 15 Bean Soup
  • 1 Tbsp. organic olive oil
  • 4 ounces chopped pancetta
  • 1 large onion- diced
  • 1 large garlic clove- minced
  • 6 cups water
  • 2 cups vegetable broth
  • 1 tsp. chili powder
  • 1 can (14.5ounce) crushed tomatoes
  • 1 tsp. salt
  • ¼ cup of chopped fresh basil
  • 1 rind (about 2-inch piece) of Parmigiano-Reggiano cheese
  • fresh cracked pepper to taste
  • shavings of pecorino cheese
Instructions
  1. Place beans into a large bowl or pot and add 8 cups of water. Allow beans to soak for 6 to 8 hours. After soaking, drain and give the beans a quick rinse under cold water. Set aside.
  2. In a large soup pot, heat olive oil over medium heat and add pancetta, onions and garlic. Cook until the pancetta is fully cooked, occasionally stirring, about 5 minutes.
  3. Add the rinsed beans, water and vegetable broth. Cover and bring to a boil, then reduce heat and simmer (with a low boil) covered for 1 hour. Stir occasionally.
  4. After 1 hour, add the tomatoes, chili powder, salt and fresh basil and stir to blend into the soup. Toss in one Parmesan rind. Cover and continue to simmer for additional 15 to 20 minutes. The soup should be thick and creamy. Turn off heat. Season with fresh cracked pepper to taste.
  5. Discard the Parmesan rind before serving. Ladle soup into bowls, garnish with fresh chopped basil or parsley and top with shavings of pecorino cheese. Serve warm.
  6. Serves 12 to 14
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/15-bean-soup-with-pancetta-and-basil/