Cannellini and Butter Bean Soup

Cannellini and Butter Bean Soup

November 29, 2016
Cannellini and Butter Bean Soup for diverticulitisCannellini and Butter Bean Soup for diverticulitis
Course

This bean based soup packs a lot of fiber, advised for diverticulosis, and the pancetta adds another layer of flavor.


Ingredients

  • 1 Tablespoon
    olive oil
  • 3
    slices pancetta, chopped
  • 3
    garlic cloves, minced
  • 2
    medium onions, chopped
  • 28 Ounces
    cannellini beans, drained and rinsed
  • 28 Ounces
    butter (lima) beans, drained and rinsed
  • 2 Teaspoons
    thyme, fresh, chopped
  • 1 Tablespoon
    balsamic vinegar
  • 6 Cups
    vegetable stock

Instructions

  1. In a large soup pot, heat olive oil over medium-high heat. Cook pancetta until crisp.

  2. Add garlic and onions. Cook until onions are tender, about 5 minutes.

  3. Stir in beans, thyme, vinegar and vegetable stock. Bring pot to a boil, reduce heat and simmer uncovered for 25 minutes. Serve.

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