Mario Batali's White Bean Soup

Ingredients

• • For the Pistou:
• • 2 cups fresh Basil leaves
• • 1/4 cup freshly grated Parmigiano-Reggiano
• • 1 Garlic clove
• • Salt and Pepper to taste
• • 1 teaspoon Red Chili Flakes
• • 1/3 cup Extra Virgin Oilve Oil
• •
• • For the Soup:
• • 1/2 pound Pancetta (medium dice)
• • 3 tablespoons Extra Virgin Olive Oil
• • 1 large Onion (chopped)
• • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
• • 4 Garlic cloves (sliced)
• • 3 Thyme sprigs (leaves torn)
• • 3 14-ounce cans Cannellini Beans (rinsed)
• • Salt and Pepper to taste
• • 6 cups Chicken Stock
• kitchenware:
• • Mortar and pestle
• • Food Processer
• • Dutch Oven
• • Masher
• • Chef's Knife
• • Cutting Board
• • Liquid Measuring Cup
• • Measuring Cup (set)
• • Measuring Spoons
• steps ingredients per step instructions
• 2 cups fresh Basil leaves
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 Garlic clove
• Salt and Pepper to taste
• 1 teaspoon Red Chili Flakes
• 1/3 cup Extra Virgin Oilve Oil
• For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
• 1/2 pound Pancetta (medium dice)
• 3 tablespoons Extra Virgin Olive Oil
• For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy.
• 1 large Onion (chopped)
• 1 medium Celery Root (peeled and cut into 1/2-inch dice)
• 4 Garlic cloves (sliced)
• 3 Thyme sprigs (leaves torn)
• 3 14-ounce cans Cannellini Beans (rinsed)
• Salt and Pepper to taste
• Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 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. 6 cups Chicken Stock. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
• Remove from heat and carefully mash with a potato masher to blend the ingredients. Serve with a garnish of fresh pistou and freshly grated Parmigiano.