SWEET POTATO WHITE BEAN SOUP

SWEET POTATO WHITE BEAN SOUP image

Categories Bean

Yield 6-8 servings

Number Of Ingredients 13

1/4 cup olive oil
1/4 pound pancetta, finely diced (about 1/2 cup)
3 carrots, finely diced (about 1 cup)
1 onion, finely diced (about 1 cup)
1 small fennel bulb, trimmed and finely diced (about 1 cup)
2 tablespoons chopped garlic
1 pound dried navy beans, rinsed and picked over
2 tablespoons chopped fresh rosemary
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon crushed red pepper flakes
3 quarts chicken stock
3 sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1/2 cup freshly grated Parmesan cheese

Steps:

In a large stockpot or Dutch oven, heat the olive oil over medium-low heat. Add the pancetta and cook, uncovered, for 20 to 30 minutes, or until the fat is rendered. Add the carrots, onion, fennel, garlic, beans, rosemary, salt, red pepper flakes, stock and 4 to 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 1 hour, uncovered, or until the beans are cooked al dente. Add the sweet potatoes and Parmesan cheese and simmer for about 20 minutes, or until the potatoes are tender and the beans are soft. Ladle 3 cups of the soup, both the solids and broth, into a food processor fitted with the metal blade and puree. Return to the pot and heat through. Season with additional salt if necessary