Venetian Bean and Potato Soup Recipe
Servings: 50
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Ingredients
- 1/4 cup olive oil
- 1 lb pancetta, small dice
- 12 oz onions, peeled, small dice
- 4 lbs cannelline beans, cooked
- 1 lb zucchini, small dice
- 2 lbs yukon gold potatoes, peeled, small
- 1 lb spinach, julienned
- 2 lbs carrots, small dice
- 2 lbs tomato puree
- 5 qts chicken stock
- 1 each sachet d'epices
- 1 Tbsp kosher salt
- 1/2 tsp ground black pepper
- 12 oz parmesan, grated
Directions
- Heat the oil in a soup pot over medium-high heat and add the pancetta.
- Cook the pancetta until lightly browned, stirring frequently, 5 to 6 minutes. Remove with a slotted spoon and set aside to drain on paper towels. Remove the excess fat from the pan, leaving about 1/4 cup/60 ml.
- Reduce the heat to low, add the onions to the pan, and cook until slightly softened, 3 to 4 minutes/
- Add the beans, zucchini, potatoes, spinach, carrots, tomato puree, stock, sachet, salt, pepper, and pancetta and simmer for 20 minutes.
- Remove the sachet. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 3 days for later service.
- To finish the soup for service, return it to a simmer. Stir in the cheese. Serve the soup in heated bowls or cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 50 servings | |
| Calories 90 | |
| Calories from Fat 33 | 37% |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 617mg | 26% |
| Potassium 388mg | 11% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.24g | 1% |
| Protein 6.45g | 10% |
