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  • Venetian Bean and Potato Soup

    1 vote
    Venetian Bean and Potato Soup
    Servings: 50
    by DCMH
    562 recipes
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    Ingredients

    • 1/4 cup olive oil
    • 1 lb pancetta, small dice
    • 12 oz onions, peeled, small dice
    • 4 lbs cannelline beans, cooked
    • 1 lb zucchini, small dice
    • 2 lbs yukon gold potatoes, peeled, small
    • 1 lb spinach, julienned
    • 2 lbs carrots, small dice
    • 2 lbs tomato puree
    • 5 qts chicken stock
    • 1 each sachet d'epices
    • 1 Tbsp kosher salt
    • 1/2 tsp ground black pepper
    • 12 oz parmesan, grated

    Directions

    1. Heat the oil in a soup pot over medium-high heat and add the pancetta.
    2. Cook the pancetta until lightly browned, stirring frequently, 5 to 6 minutes. Remove with a slotted spoon and set aside to drain on paper towels. Remove the excess fat from the pan, leaving about 1/4 cup/60 ml.
    3. Reduce the heat to low, add the onions to the pan, and cook until slightly softened, 3 to 4 minutes/
    4. Add the beans, zucchini, potatoes, spinach, carrots, tomato puree, stock, sachet, salt, pepper, and pancetta and simmer for 20 minutes.
    5. Remove the sachet. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 3 days for later service.
    6. To finish the soup for service, return it to a simmer. Stir in the cheese. Serve the soup in heated bowls or cups.

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