This recipe is inspired by our last trip to Tuscany.
Time: 2 hours 30
- 4 cans of white beans (total of 60 oz)
- 3 oz of carrots
- 2 oz of celery
- 1 large onion
- 0.25 lb of pancetta
- 1 teaspoon of thyme
Preparation for the soup:
Cut the onion, carrots and celery in small cubes.
Cut the pancetta in small pieces (it can be challenging, so make sure your chef's knife is well sharpened).
Put the veggies and the pancetta in a pot with olive oil, salt and pepper. Cook on medium heat until the onions are soft and golden.
Add the beans, the thyme and 3 cups of water and cook for 2h30 uncovered on low heat.