Step 1

FOR CANNED BEANS:

Step 2

First, use 2 (14-ounce) cans of white cannellini beans.  Drain the beans, reserving the liquid.  Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree.  When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).

Step 3

Second, use only 6 cups of chicken stock.

Step 4

Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.

Step 5

Notes: To reheat a second day, you’ll need to add some water, salt, and pepper.

Step 6

Use bacon if you don't have pancetta.