Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil, plus more for drizzling

  2. One 3-ounce slice of pancetta, finely diced (1/2 cup)

  3. 5 garlic cloves, smashed

  4. 3 medium carrots, diced

  5. 3 celery ribs, cut into 1/4-inch dice, plus

  6. 10 celery leaves, for garnish

  7. 1 large onion, cut into 1/2-inch dice

  8. 1 fennel bulb, diced

  9. 1/4 cup chopped flat-leaf parsley

  10. 1 rosemary sprig

  11. 1 basil sprig

  12. 4 large plum tomatoes-peeled, seeded and cut into 1/2-inch dice

  13. 3 pounds fresh cranberry beans, shelled (3 cups); see Note

  14. 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

  15. One 3-by-3-inch piece of prosciutto skin

  16. 6 cups chicken stock

  17. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a large enameled cast-iron casserole, heat the 3 tablespoons of oil. Add the pancetta and cook over low heat, stirring occasionally, until golden, 4 minutes. Add the garlic, carrots, celery, onion, fennel, parsley, rosemary and basil and cook over moderate heat, stirring occasionally, until the vegetables are softened, 10 minutes.

  2. Add the tomatoes, beans, potatoes and prosciutto skin to the casserole and cook, stirring, until the vegetables are just heated through, about 3 minutes. Add the chicken stock and bring to a simmer. Cook over moderately low heat until the beans are tender, about 40 minutes. Discard the prosciutto skin and the herb sprigs.

  3. Partially mash the beans with a potato masher, or transfer 2 cups of the soup to a food processor or food mill and puree; return the puree to the casserole. Season the soup with salt and pepper. Ladle the soup into bowls and drizzle with olive oil. Garnish with the celery leaves and serve.


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