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Sweet Pepper and White Bean Soup
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Prep Time
15
minutes
mins
Cook Time
7
hours
hrs
Total Time
7
hours
hrs
15
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
2
tablespoons
olive oil
1/2
pound
pancetta
chopped
1
large
onion
chopped
1
tablespoon
dried sage
3
red bell peppers
seeded and chopped
1
15-oz. can
cannellini beans
drained and rinsed
Sea salt and freshly ground pepper
to taste
4
cups
low sodium chicken broth
or use homemade
1/2
cup
grated fresh Parmigiano-Reggiano cheese
Instructions
In a large skillet, heat 2 tablespoons olive oil over medium heat and sear pancetta 3 to 5 minutes per side until golden.
In a large slow cooker, add pancetta and next 6 ingredients (onion through broth) cook on low for 7 hours until pancetta is cooked through.
In a large blender or food processor, puree soup in batches. Serve with Parmigiano-Reggiano cheese.
Notes
SERVING SUGGESTION:
Warm Buttered Corn Muffins.
VEGETARIAN:
Omit Pancetta and add an additional can of beans.
NUTRITION:
362 Calories; 14g Fat (33.9% calories from fat); 34g Protein; 27g Carbohydrate; 7g Dietary Fiber; 42mg Cholesterol; 1490mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1 Fat.
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