# What You'll Need:
→ Meats
01 - 3.5 oz pancetta, diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 celery stalks, finely diced
05 - 1 medium carrot, peeled and diced
06 - 2.6 oz sun-dried tomatoes packed in oil, drained and chopped
07 - 2 cans (14 oz each) cannellini beans, drained and rinsed
08 - 1 bay leaf
→ Liquids
09 - 27 fl oz low-sodium chicken broth
10 - 4 fl oz heavy cream
→ Seasonings
11 - 1 teaspoon dried Italian herbs or a mix of oregano, basil, and thyme
12 - 1/2 teaspoon freshly ground black pepper
13 - Salt to taste
14 - Pinch of red pepper flakes, optional
→ Garnishes
15 - 2 tablespoons freshly grated Parmesan cheese, optional
16 - Fresh basil or parsley leaves, chopped, optional
17 - Extra virgin olive oil for drizzling
# How To Make It:
01 - In a large soup pot over medium heat, cook the diced pancetta until golden and crispy, approximately 4 to 5 minutes. Remove with a slotted spoon and set aside.
02 - In the rendered pancetta fat, sauté the onion, celery, and carrot until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in sun-dried tomatoes and Italian herbs, cooking for another minute to release their flavors.
04 - Add cannellini beans, chicken broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
06 - Stir in heavy cream and half of the reserved pancetta. Simmer for 5 minutes more. Season with salt, black pepper, and red pepper flakes to taste.
07 - Ladle soup into bowls. Top with remaining pancetta, a drizzle of olive oil, grated Parmesan, and fresh herbs if desired. Serve hot.
