White Bean Soup with Pancetta and Sage

Page 117

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

This is a really hearty cold weather soup. Nice to make a big pot to have for lunches and dinners later in the week.
Inexpensive to serve to a crowd, only 3 oz of pancetta for the recipe.
I used the entire 8 cups of stock and I think next time I would decrease it by a cup or so to make a thicker soup. I could also mash some of the beans in the soup to give a thicker consistancy.
Really easy to throw together especiallay if you soak the beans overnight.

(3) useful  

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