I like making a double batch of this soup and freezing some in quart-sized mason jars for a quick, healthy meal later. To do this, make sure you don’t fill the jar all the way and let it cool completely in the refrigerator before freezing. I definitely prefer pancetta for this soup, but you can use bacon if you can’t find it.
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 onion, diced
- salt & pepper
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 5-6 cups chicken stock
- 2 15oz cans cannelini beans, drained and well-rinsed
- 12 ounces frozen artichoke hearts, defrosted and chopped into small pieces
- 1/2 cup fresh basil, chopped
- In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until browned and crisp, about 6-8 minutes.
- Using a slotted spoon, remove the pancetta and place it on a paper towel lined plate to drain. Add the carrots, celery, onion, and a pinch of salt/pepper to the pan. Cook over medium heat until softened, 8-10 minutes.
- Add the garlic and tomato paste to the pan and cook until fragrant, about 30 seconds. Add the thyme, bay leaf, and chicken stock. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
- Add the drained beans and artichoke hearts and cook for another 10-15 minutes. Before serving stir in the fresh basil. Serve topped with the reserved pancetta. Enjoy!