DANDELION + CANNELLINI BEAN SOUP

Ingredients

• 1 C pancetta, diced
• 1 bunch dandelion greens
• 2 cloves garlic, crushed and minced
• 1/2 t crushed red pepper flakes
• 3 (15 oz.) cans cannelloni beans, drained
• 4 C chicken stock
• freshly grated Parmesan cheese

Instructions

1. In a large pot, over medium heat, cook the pancetta until crisp.

2. Add the dandelion greens, red pepper flakes and garlic. Season with salt and pepper.

3. Sauté for 4 minutes, stirring occasionally to prevent the garlic from burning.

4. In a food processor, puree one can of the cannelloni beans with 1 C of water.

5. Add the pureed and whole beans and chicken stock to the pot. Season with salt and pepper.

6. Bring to a boil, reduce heat to low and simmer for 10 minutes.

7. Ladle into bowls and garnish with grated parmesan cheese.

Serves 4
Category: Soups + Salads

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