Recipes / Hearty Canellini Bean Soup

Ingredients

• 2 tablespoons Olive Oil
• 4 ounces Pancetta, Diced
• 1 1/2 teaspoons Garlic, Chopped
• 1/4 teaspoon Crushed Red Pepper Flakes
• 1 3/4 pints Chicken Broth
• 1 7/8 cups Furmano's Crushed Tomatoes
• 1 cup Water
• 1 each Carrot, Peeled & Julienned
• 1 each Small Potato, Diced
• 2 cups Furmano's White (Cannellini) Kidney Beans
• 1 cup Spinach Leaves, Sliced
• As Needed Romano Cheese, Grated
• As Needed Chives, Chopped

Preparation

1. Heat oil in Dutch oven over medium heat. Add pancetta and cook until browned and crisp.
2. Add onion, garlic and crushed pepper and cook until onion is translucent.
3. Stir in broth, Furmano's Crushed Tomatoes, water, carrot, potato and Furmano's White (Cannellini) Kidney Beans.
4. Bring mixture to boil, cover with lid askew, then reduce to simmer about 30 minutes, or until potato and carrots are tender.
5. Stir in spinach leaves and cook until wilted.
6. To serve, ladle soup into bowls. Sprinkle each with romano cheese and chives.