The original recipe for this white bean soup used bits of bacon. But it just so happened that I was planning on slow-cooking a pork shoulder in my smoker today. When the smoked pork met the white bean soup, it was a match made in pig heaven!
2 medium onions, finely chopped
1 medium fennel bulb, finely chopped
1 smashed garlic clove
3 cans (15 1/2 oz.) cannellini beans, drained and rinsed, 1 1/2 cups reserved
40 oz. veal bone broth (or chicken broth, if you prefer)
1/4 teaspoon bouquet garni
1 teaspoon salt
1/4 teaspoon black pepper
Bacon fat and/or olive oil
A slab of slow-cooked smoked pork shoulder, pulled and shredded
In a large heavy saucepan, sauté the onion, fennel, and garlic in bacon fat or olive oil until they are tender, about 8 minutes.
Drain and rinse the cannellini beans, reserving 1 1/2 cups for later. Pour the beans in the saucepan.
Add the veal (or chicken) broth, the bouquet garni, and the salt and pepper.
Simmer for 15 minutes, then turn the heat off and let it cool for 15 minutes.
Puree the soup in batches in a blender, until smooth.
Return the soup to the pot and add the reserved beans. Heat for 10 minutes, and then taste it, adding more salt and pepper, if needed.
To serve, place a mound of the pork, cubed or pulled, in the center of a bowl. Pour the soup on top, and drizzle with a touch of extra virgin olive oil. Chopped scallions, or fresh chives, or parsley on top never hurt!
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