This wonderful, hearty soup is perfect for a fall day. To make vegetarian, simply substitute the bacon with six ounces of shitake mushrooms.
2 Tbsp olive oil, plus extra
6 oz fresh bacon or pancetta,
2 onions, finely diced
Salt and pepper
2 cloves of garlic, finely chopped
2 tomatoes, diced
8 cups chicken or vegetable stock
2 - 14 oz cans cannellini beans, drained and rinsed
2 bay leaves
2 sprigs fresh rosemary
1 sprig of thyme
6 Tbsp of parsley
¾ cup grated parmesan cheese
1 loaf ciabatta bread, sliced into 1-inch squares for croutons
In a 5-6 quart pot, heat olive oil over medium; add the pancetta and cook until lightly browned and crispy. Remove with a slotted spoon, set aside on a paper towel to drain.
Add the onions to the oil, season with salt and pepper, and cook until they begin to soften. Add in the garlic and tomato, cook for 2 more minutes. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary, and thyme.
Bring to a boil, cover, and let simmer for 5 minutes. Remove the bay leaves and herb stems. Add pancetta (leave some for garnishing) and parmesan.
Cook 5 minutes, until soup starts to thicken slightly. Place the lidded pot into the Wonderbag for 2 hours.
To make croutons: Toss ciabatta slices with olive oil and grill in a frying pan until brown.
To serve: Sprinkle with pancetta, olive oil drizzle, parsley, parmesan, and croutons.