Pancetta is used first to infuse this hearty soup’s vegetables with salty flavor, then to provide a crispy bite at the end. Soft and tender cannellini beans thicken the soup and give it its ...
To make the stock, place the hock, onion, bay leaves, thyme ... Using a hand-held stick blender, blend until smooth. Divide the soup between bowls and top with the reserved shredded ham and mint ...
Cozy up to fall with this thick, creamy, nutritious soup recipe from the The Vegan Bean Cookbook. Serve with a crisp fall salad or crusty, rustic sourdough bread for a perfect, simple meal.