Beef and Bean Soup with Pancetta
- 800 grams beef meat bone
- 2 Soup vegetables about 250 g (approximately 9 ounces)
- 300 grams Pancetta
- 1 tablespoon butter
- freshly ground peppers
- 2 bay leaves
- 600 grams waxy potatoes
- 1 can white Beans About 400 ml (approximately 14 ounces)
- 400 grams broad Beans
- 3 sprigs fresh Savory herbs (such as rosemary, thyme)
Remove the meat from the bone. Cut the pancetta into cubes. Melt the butter in small pan and cook the pancetta until lightly browned. Set aside.
Add the beef bone and meat to a large pot and cover with about 2 liters (approximately 8 cups) of cold water. Bring to a boil and skim any foam off the top. Once no more foam rises to the top, add the soup vegetables, bay leaf and season with salt and pepper. Simmer over low heat for about 1 1/2 hours.
In the meantime, rinse the potatoes and coarsely chop. Drain and rinse the white beans in a colander. rinse and drain. Rinse the flat beans and cut them diagonally into 4-5 cm (approximately 1 1/2 inch) pieces. Rinse the herbs and remove the leaves.
In a clean pot, bring the potatoes to a boil with the cooked pancetta. Cook until fork tender. Remove the beef bone from the soup, add the potatoes, white beans and broad beans. Divide into soup bowls, garnish with the fresh herbs and serve.