I found this recipe in a Williams and Sonoma magazine that came in the mail one day. I like that it starts with canned beans rather than dry beans which makes the preparation time much faster.
Great on a cold winter day!
Ingredients
2 Tablespoon olive oil
1/4 cup chopped pancetta
1/2 yellow onion, chopped
1 each, carrot and celery stalk, chopped
4 garlic cloves, minced
3 (15 ounce) cans white northern beans, drained
5 cups chicken broth
1 teaspoon fresh thyme or 3/4 teaspoon dried thyme
1/2 cup Parmesan cheese, grated
Salt and Pepper
Instructions
Over medium heat, warm olive oil. Add pancetta and cook for five minutes. Add onion, carrot and celery. Cook for 8 minutes. Add garlic and cook one minute more.
Add bean, broth and thyme.
Simmer over low heat for 15 minutes.
Blend with immersion blender until semi-smooth.
Add cheese and salt and pepper, to taste.