Please Fave the Original Submission here.

If you look carefully, you can see that the soup is still bubbling :B

So get it while its hot, from !

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s we near the halfway mark in the 2015 soup challenge, the kitchens of Full Moon Cuisine decided to try out making a slightly different soup. While having soup for a whole meal is grand, sometimes it's best to have soup serve as a compliment to a main course. As such, it was decided that simplicity was the best course, if this was to be your first course. To that end, the kitchens came up with a great recipe that requires very little attention, so you can focus on your guests and the main course. Here's what you'll need:

- 2 15.5 oz cans of cannellini beans (you can use 1 lb dried beans too, if you have them. Just be sure to soak them in water in the fridge for at least 6 hours before cooking. Overnight would be better)
- 4 medium yellow onions (sliced)
- 5 slices pancetta
- 4 garlic cloves (chopped)
- 2 sprigs rosemary 6-7" long each
- 1 bay leaf
- 2 quarts chicken stock
- Salt and pepper

Note: You can make this a completely vegetarian/vegan friendly soup by omitting the pancetta in favor of 1/4 cup olive oil and substituting vegetable stock for the chicken stock.

To begin, in a large pot over medium heat, render the fat from the pancetta. Once they have given up the fat and crisped, remove to a paper-towel lined plate for later. Saute the onions in the fat for approximately 10-15 minutes until they become translucent, stirring to prevent browning. Next add in the chopped garlic and stir, allowing to cook for another few minutes.

Now to add the stars! Add the drained beans, rosemary sprigs, bay leaf, and chicken stock to the pot. Cover with a lid and allow to come to a boil, then simmer for approximately 40 minutes, until the beans are soft. Remove the bay leaf and rosemary sprigs (it's okay if some rosemary leaves fall off) and use an immersion blender or a food processor (in batches) to puree the soup. I recommend not fully liquifying the soup, but rather leaving it coarse for some texture. Ladle into a bowl and serve hot, garnished with bits of the crisp pancetta and perhaps a small drizzle of olive oil.

When you have a simple dish like this soup, it's critical to have some big flavors. With the combined garlic and rosemary, as well as the pancetta's influence, this first course will definitely set the tone for your dinner. And it will only get better with age! Also, since there is very little prep work in making this dish, you can focus on other dishes or just in enjoying your guests' company. To help plot out the rest of the menu, the kitchen will be staying open late. Care to place an order?

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being