Great Northern Bean Soup
This Great Northern Bean Soup is a cozy and warm meal to make on a cold winter day.
Equipment
- Soup Pot
- Soup Bowls
- Ladle
Ingredients
- 2 tablespoons olive oil
- 4 oz pancetta
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup white onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 cans great northern beans drained and rinsed
- 4 cups vegetable stock
- Fresh herbs for serving
Instructions
- Heat a large soup pot over medium heat. Add olive oil and pancetta and sauté for 5 minutes.
- Add celery, carrots, and white onion. Sauté for 5 minutes.
- Ad garlic, salt, black pepper, thyme, and rosemary. Sauté for 1-2 minutes, until garlic is fragrant. Add great northern beans and vegetable stock and bring to a boil.
- Reduce heat, cover, and simmer for 40 minutes.
- Serve with fresh herbs.
Notes
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- Leftovers - Use leftover soup to help you prepare for the rest of the week’s meals. Portion it out and store in individual containers to make it even easier!
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- Complete the meal - This large pot of soup would be great with a loaf of crusty bread and a nice green salad.
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- Use up leftovers - If you have other vegetables laying around, feel free to add them to the soup. You could even use leftover meat to make the soup extra hearty. This would be a great way to use up leftover holiday ham!
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- Beans - This recipe calls for canned beans, but you could also use soaked beans in this recipe.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Did You Make This Recipe?
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