Ingredients Quantity
Extra virgin olive oil 2 oz.
Celery, cut into small cubes 5 oz.
Carrot, cut into small cubes 5 oz.
Onion, cut small 8 oz.
Fresh rosemary, thyme, & sage, finely chopped 1 tsp.
Pancetta, chopped 3 oz.
Garlic & shallots, mixed & minced 1 Tbsp.
Salt and black pepper to taste
Carmelina Brands® Garbanzo Beans 1 lb.
Carmelina Brands® Borlotti Beans 1 lb.
Carmelina Brands® Cannellini Beans 1 lb.
Idaho potatoes, cubed 2 each
Vegetable broth 6 cups
Bay leaves 4 each
Basil 1 Tbsp.
Parmesan cheese 2 oz.
Method & Formula
In a large soup pot, gently heat the oil, Drop in the bacon and cook for a few minutes, following with vegetables. Cook until vegetables are tender. Add garlic, and continue to cook for a minute. Add the broth and bring to a boil. Reduce to simmer, add potatoes, and the Carmelina beans, fresh herbs, and salt and pepper. Simmer the soup for about 45 minutes. Reduce heat and garnish with fresh basil and parmesan cheese. Stir to combine and serve.
Yield Acceptable Pairings
10 servings