Ceci Bean Soup with Pancetta and Rosemary

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Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray

recipe_Korbel_CeciBeanSoup.jpgEnjoy this delicious Ceci Bean Soup with Pancetta and Rosemary with our lovely Korbel Rouge Champagne.

Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars . . . taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.
Ceci Bean Soup with Pancetta and Rosemary

  • 3 cups dry garbanzo beans, covered with water
  • 8-10 cups chicken stock
  • 2 cups yellow onion, chopped
  • 2 T garlic, chopped
  • 3 cups pureed roasted tomatoes*
  • ½ lb. pancetta, diced and cooked crisp
  • 1 T fresh rosemary, chopped fine
  • 1 T kosher salt
  • 2 tsp black pepper
  • 2 cup cooked pasta shells (optional)

Soak beans in water overnight. Place beans in a large pot and cover with new water and cook just until tender (about 2 hours). Drain and add chicken stock, onion, garlic and canned tomatoes. Bring to a boil and then add pancetta. Simmer until beans are tender. Add rosemary, salt and pepper. Blend the soup until smooth. Return to the pot to reheat, check seasonings and add cooked pasta just prior to serving.

Serves 8-10

*You can slow roast your fresh tomatoes or buy them in a can.

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