Tuscan White Bean Soup

TUSCAN WHITE BEAN SOUP

2 T. Vegetable oil
6 oz. Pancetta, minced (& or bacon)
3 medium onions, chopped
8 garlic cloves, minced or garlic pressed (about 8 t.)
Salt
3 C. water
3 C. Chicken broth
1# Cannellini or white beans (2 ¼ C.)
1 Parmesan rind (optional)
2 Bay leaves
½ t. Red pepper flakes
1 Sprig fresh rosemary
Ground black pepper
Grated Parmesan cheese (for serving)

Heat the oil until shimmering but not smoking. Add the pancetta and cook until golden, about 5 min. Stir in the onions, and salt and cook until the onions are softened and lightly browned (about 10-15 min.) adding the garlic for the last minute. Stir in the water, broth, beans, Parmesan rind, bay leaves, and pepper flakes until evenly combined. Cover and cook in electric pressure cooker 1 hour on high and used natural release. Add more water (3 C.) and 1 t. soup base if too thick and more liquid is needed. Add the rosemary sprig, and continue to cook on simmer about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind. Season the soup with salt and pepper to taste. Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan cheese.

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