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White Bean Soup

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  • Ana Pachy

    Tuscan White Bean Soup with Pancetta and Rosemary - Makes 6 to 8 Servings 2 tablespoons extra-virgin olive oil, plus extra for serving 6 ounces pancetta, diced 2 onions, diced kosher salt and freshly ground black pepper 5 garlic cloves, minced 2 quarts chicken stock two (14.5-ounce) cans cannellini beans, drained and rinsed 2 bay leaves 2 sprigs fresh rosemary 1 sprig fresh thyme 1 Parmesan cheese rind (optional) 1/4 cup heavy cream 3/4 cup grated Parmesan cheese

  • Carmen Katulka

    Tuscan Bean Soup w/ Pancetta and Rosemary

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