Florentine White Bean Soup
INGREDIENTS:
2 tablespoons First cold pressed olive oil
3 ounces pancetta or bacon, chopped
1 small white onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon tomato paste
4 cups unsalted chicken broth
2 cans (14 1/2 ounces each) cannellini beans, drained and rinsed
2 cups baby spinach, chopped
Kosher Salt, Cracked Black pepper
2 tablespoons fresh flat-leaf (Italian) parsley, minced
1/8 teaspoon crushed red pepper
INSTRUCTIONS:
In a large saucepan over medium-low heat, heat the oil until hot, add the pancetta and sauté until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and carrots, and sauté until the vegetables are soft, about 5 minutes. Add the garlic, oregano, and crushed red pepper and cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in the tomato paste, mixing well. Add the broth and the beans. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors have blended, about 10 minutes. Season to taste with salt and pepper. Ladle the soup into bowls, sprinkle with the parsley, and serve.