Your New Favorite Fall Recipe Is This Cabbage Bean Soup

Fall is soup season and Merritt Bates-Thomas, from Instagram's Kitchen Transition, is celebrating with a hearty and delicious recipe that features cabbage, beans, and pancetta.

WHAT IS PANCETTA?

For the record, I am a huge fan of pancetta and I buy it almost weekly. I am a Kroger shopper and, at Kroger stores, you will find pancetta in the deli section. I typically buy the Private Selection 'Slow Roasted' Pancetta. It's prepackaged and I routinely get it a 'reduced' price.

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Here's how to make Cabbage & Bean Soup with Pancetta!

CABBAGE & BEAN SOUP WITH PANCETTA

1 4-ounce package of pancetta (pictured above)

1 tablespoon olive oil

1 small yellow onion

2 - 3 cloves of garlic, minced

2 carrots, peeled & sliced

1 small head of cabbage, chopped

1 - 15 ounce can cannellini beans, rinsed and drained

1/4 teaspoon each of salt & ground pepper

Pinch of red pepper flakes

1 - 32 ounce carton vegetable broth

DIRECTIONS

In a stock pot over medium heat add pancetta. Cook for 3-5 minutes. Add olive oil and stir to mix. Add onions and garlic and stir ingredients together, cooking for another 5 minutes until onions begin to soften. Add carrots and stir into mixture, cooking for another 5 minutes. Add cabbage, beans, salt, pepper, and red pepper flakes stirring well to mixture all the ingredients together. Reduce heat to medium low and cook for another 5 minutes until the cabbage begins to soften. Add vegetable broth and stir to mix well. Add a lid to the pot and cook over medium low heat for 30 minutes.