White Bean and Pancetta Soup
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The completed white bean and pancetta soup with truffle oil
A few weeks ago, I attended a cooking class at Well Seasoned Gourmet Store. Of the four dishes we learned how to make, my favorite dish was the Ham and White Bean Soup with Truffle Oil. Read my previous post Souping it up at Well Seasoned Gourmet Food Store in Langley here.
I decided to make a similar soup at home with some minor modifications (IE added shallots and lemon juice, less olive oil, vegetable stock instead of chicken, pancetta instead of ham).
The verdict? This soup is hearty and flavorful – great for wintertime. I think the addition of lemon juice gives it a very nice zest. The white truffle oil is a nice delicate touch as well.
White Bean Soup and Pancetta Soup with Truffle Oil
- 1 cup pancetta
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped or minced
- ½ cup shallots, finely chopped
- 1 cup parsley, finely chopped
- 2.5 cups dried white beans, soaked in water for min 4 hours (or cannellini beans)
- 4 cups low sodium vegetable stock
- ¼ cup freshly juiced lemon juice
- few drizzles of white truffle oil
- Soak white beans in water for minimum 4 hours. Discard soaking liquid before you use the beans in this recipe.
- Saute pancetta in pan for approx 2 minutes.
- Add olive oil, garlic and shallots and saute for 2 additional minutes.
- Add parsley, beans, stock, dash of pepper. Bring to a boil then simmer covered for 30-40 minutes.
- Puree only a half the soup in a blender or food processor with lemon juice.
- Add the puree back into the pot, stir well and heat gently.
- Ladle into bowls, garnish with parsley and small drizzle of truffle oil.
What I changed from original recipe:
- used 2 tablespoons of olive oil instead of 1 cup
- replaced ham and hock with pancetta
- added chopped shallot
- replaced chicken stock with low sodium vegetable stock
- added ¼ cup lemon juice
Soup Mistress Rating for White Bean and Pancetta Soup with Truffle Oil:
Healthy (+ slimming + low sodium): (4/5)
Pea Basil Wonton Soup
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The completed pea basil wonton soup with pancetta.
When I was a child, I really hated peas. On many occasions, after asking my mother to be excused from the table to go out and play, she had to inspect under my plate to make sure I didn’t have peas hiding under the edges. She caught me in the act many times and made me sit there until I finished them. I thought I had a tough life back then. *Sigh*
Something weird happen over the years though – I have a new love for peas. I still don’t like peas alone by themselves, but I do like adding peas to something like a soup.
I have been doing a lot of puree soups (which I really love btw), but decided that I have to try some different techniques in the soup making department. I always wanted to try wonton wrappers…so pea basil wonton soup it is.
This recipe is totally made up…I didn’t feel like following a recipe for this one.
The verdict? I love working with wonton warppers and think I am going to try more recipes with them in future!
- 1/2 cup pancetta, chopped
- 1 teaspoon olive oil
- 1/4 cup shallots, finely chopped
- 2 garlic cloves, minced
- 6 cups vegetable broth (low sodium)
- 1-1/4 cup of peas (fresh or frozen thawed)
- 1/4 basil, chopped
- dash of pepper
- 16 wonton wrappers
- 1/2 cup parmesan (keep 1/4 cup for garnish)
- Cook pancetta for 2 minutes on med-high heat, then put aside on a dish.
- Using the same pan, heat 1 teaspoon of olive oil and saute the shallot and garlic until soft, about 2 minutes.
- Add shallots, garlic, peas, 1/4 cup parmesan, basil and pepper to food processor or blender and blend until rough pure.
- In another pan, bring vegetable broth to boil, add pancetta, then simmer on low.
- Start to bring another pot of water to a boil.
- Place sixteen wonton wrappers on a board and distribute the pea filling in the center of each.
- Spray each wonton with a mist of water. (This is a quick tip that I learnt from Jamie Oliver’s show on the Food Network versus wetting each one down with a brush of water.)
- Press each wonton together on all edges. Place a damp clean cloth on top of them to keep moist so they don’t dry out if waiting for water to boil.
- In batches of 4 or 6, drop wontons into soft boiling water for about 2 minutes (or until floating to top of water).
- Place four wontons in each bowl. Top with vegetable broth and garnish with parmesan and a few peas.
Soup Mistress Rating for Pea Basil Wonton Soup:
Healthy (+ slimming + low sodium): (4/5)