12ouncesfrozen artichoke heartsdefrosted and chopped into small pieces
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!
Pancetta - This ingredient is also a fat, which means more flavor! Pancetta is very similar to bacon, but it's a bit leaner. So, if you can't locate pancetta, get yourself some bacon and trim off any large fatty pieces.
Chicken stock - You can substitute this with chicken broth, bone broth, or even vegetable stock.
Seasonings - I use dry herbs rather than fresh, but if you have fresh on hand, by all means, use them. You'll need thyme, garlic, salt, pepper, and a bay leaf.
Cannellini beans - If you don't care for cannellini, you can use navy beans or Great Northern beans.
Artichoke hearts - I like to use frozen artichoke hearts for this soup.