White Bean Soup with Pancetta and Harissa

Wonderfully flavorful and delicious.  Hubby may have eaten three bowls.  Two for me.  Perfect for a weekend lunch or to prepare ahead for mid-week meals.  Omit the pancetta and you have an easily vegetarian meal.

Serves 8

Ingredients:

4 oz pancetta, diced 

2-3 Tbsp olive oil

1 yellow onion, diced 

4 cloves of garlic, minced

1 tsp kosher salt 

1/2 tsp black pepper 

1 tsp celery salt 

1 tsp thyme

4 carrots, peeled and sliced into 1/4” rounds 

3 stalks of celery, sliced 

6 cups chicken broth

8 oz Israeli couscous 

2 cans white cannellini beans, drained and rinsed

1/3 cup tahini

1/4 cup harissa sauce, adjust depending on spiciness

1/4 cup lemon juice 

Directions:

Heat a large stockpot over medium high heat.  Brown pancetta, stirring frequently so it doesn’t stick or burn.  Once browned, turn heat to low.  Using a slotted spoon, remove pancetta from pan and put aside in a small bowl.  

Add oil, onions and garlic to stockpot.  Turn heat back up to medium high.  Cook 3-5 minutes.  Add salt through celery.  Cook 3-5 more minutes.  

Add broth and bring to a boil.  Once boiling, turn heat down to low.  Add couscous and white beans and place lid on stockpot.  Cook 10-12 minutes.  

In a small bowl, combine tahini, harissa and lemon juice.  Whisk well to combine.  Pour into soup shortly before beans and couscous are done cooking.  Stir well to combine.

Serve soup with cooked pancetta on top.  Drizzle with olive oil and freshly cracked black pepper.