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MARIO BATALI White Bean Sweet Potato Soup

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This soup is a delicious dish for a chilly winter day!

1/2 pound pancetta (medium dice)
3 tablespoons olive oil
1 large onion (chopped)
2 medium sweet potatoes (peeled and cut in 1/2-inch chunks)
4 cloves garlic (sliced)
3 thyme sprigs
2-3 cans cannellini beans (15.5 ounces each, rinsed)
6 cups chicken stock
Parmigiano-Reggiano (to garnish)
kosher salt and freshly ground black pepper (to taste)
2 cups arugula
1 cup basil leaves
3 tablespoons pine nuts
1 cloves garlic (smashed)
1/4 cups Parmigiano-Reggiano (grated)
3 tablespoons pecorino (freshly grated)
1/2 cup olive oil
1 baguette (sliced 1/4-inch thick, toasted)

In a large Dutch oven, add 2 tablespoons olive oil and heat over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes.
Add the onion and sweet potato and sauté over medium-high heat, seasoning with Kosher salt and freshly ground black pepper, for 2-3 minutes just to soften slightly.
Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes or until the soup is thick and flavorful. Using an immersion blender blend the soup slightly, still leaving it chunky. Serve with arugula crostini and Parmigiano-Reggiano.
For the Arugula Crostini: in a food processor, add the arugula, basil, pine nuts, garlic, parmesan, and pecorino and pulse to combine. Slowly drizzle in olive oil and pulse until combined. Spread on top of toasted crostini and serve with soup.
Tip: make the pesto ahead of time. Transfer to an airtight container and top with a small layer of olive oil. Close the container and store in the refrigerator.

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