Tuesday, December 31, 2013

Italian Cannellini Soup

With windchills hitting -50 at times, it is time to make soup.  This is what I created after gathering ingredients from the refrigerator and pantry.





Italian Cannellini Soup

3 oz Pancetta, cooked, drained and crumbled
2 tbsp extra virgin olive oil
2 carrots, peeled and sliced thin
1 clove garlic, minced
3 cups chicken broth
1 tbsp celery flakes
1 bay leaf
1 tbsp parsley
Salt & freshly ground pepper to taste

Heat the olive oil in a dutch oven or soup kettle.  Add in carrots and allow to cook for 5 minutes.  Add in garlic and cook for another minute before adding in the broth and remaining ingredients.  Simmer until carrots are fork tender.