White Bean and Rosemary Soup with Crispy Pancetta - Low Calorie
The Rustic White Bean and Rosemary Soup with Pancetta Crisps is the perfect marriage of earthy and aromatic flavors. Smooth and creamy white beans are enriched with the gentle hint of rosemary, while the crispy pancetta adds a delightful texture and salty bite. It’s the ultimate autumn and winter comfort food, promising warmth and satisfaction with every spoonful.
Ingrédients
- 1 tablespoon olive oil
- 100 g pancetta, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 4 cups chicken broth
- 2 sprigs sprigs fresh rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay bay leaf
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced pancetta and cook until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside.
- In the same pot, add the onions and garlic, sautéing until translucent and fragrant, around 5 minutes.
- Stir in the white beans, chicken broth, rosemary sprigs, black pepper, salt, and bay leaf.
- Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes, allowing the flavors to meld.
- Remove the bay leaf and rosemary sprigs from the soup.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Serve the soup hot, garnished with crispy pancetta and chopped parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 25g | Protéines: 15g | Fat: 20g | Sucre: 2g
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