Soups and Stews
Bean and Pancetta
Pork and beans is a pure comfort food dish, and this classic country soup could be from just about anywhere—if it weren’t for the use of sun-dried tomatoes, which bring a little extra umami to the mix and evoke Sardinia where tomatoes are dried in the late summer sun, then cellared for winter. To shift island gears slightly, you could omit the sun-dried tomatoes and add 1 pound of kale (cut into strips and massaged to soften) 10 minutes after you add the beans, which is how they serve pork and bean soup on Elba.
Heat the olive oil (1 Tbsp) and pancetta (4 oz) in a large pot over low heat until the pancetta fat has rendered.
Add the onion (1 medium), carrot (1 large), celery (2 stalks), and sun-dried tomatoes (6). Season with salt and cook until the vegetables have softened.
Add the bay leaves (3 leaves) and cook until fragrant, about 30 seconds.
Add the beans (10 oz) and enough water to cover by a few inches. Season with salt.
Increase the heat to medium, cover, and cook, stirring occasionally, until the beans are soft and tender.
Remove and discard the bay leaves and season with salt and pepper.
Plate and serve, drizzled with olive oil.
I don’t personally grate cheese over this soup, but totally go for it for an extra dose of umami. Finely grated pecorino or Parmigiano-Reggiano does the trick!
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