A few weeks ago, I literally squealed while visiting our local Sloterij. I found Cannellini beans. A distant cousin of the (also) Italian Lupini Beans, Cannellini have a creamy white color. When cooked, they have a fluffy texture and a slightly nutty, mild flavor. This makes them great for cold salads, or warm soups.
Fast forward to last weekend. I went to a huge Bazaar in Beverwijk, where the Englishman bought a kilo of smoked pancetta. A kilo, I calculated, is nearly a pound and a half. Of pancetta. And I wonder why were both so round.
Bless his heart, he couldn’t help himself. But honestly, what are we supposed to do with that? I immediately had buyer’s remorse on his behalf.
Determined to use my beans, it only took me a moment to figure out what was going to be for dinner. Tuscan White Bean Soup + Pancetta.
While this recipe doesn’t call for tons of pork, its a start of many tasty things to come from our over purchase and eager eyes. Just another weekend at De Bazaar.Tuscan Cannellini + Pancetta Soup
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