Between the farmers markets, my own vegetable garden, and sloppy refrigerator housekeeping, I often end up with too many vegetables. This week it was too much corn. The result was a soup with pancetta, Rancho Gordo Cassoulet beans, and corn right off the cob. We tried this with the addition of a poached egg and the combination of egg and corn is almost cloyingly sweet. It was OK but we all agreed it was better as it is. If you prefer creamier soups, you can obviously blend this with an immersion blender but personally, I love all the texture. I've made this with all bean broth and it was too "beany" if that makes sense. The pancetta and aromatics make such a delicious base that you don't need much else as long as the corn is fresh and the beans are good. I reheated some leftover and add a touch of heavy cream. It was incredible but a very different soup. If you're having a rough day, add the cream. Otherwise, enjoy the glory of summer corn without it.

Recipe: Pancetta, Corn and Bean Soup

4 ears of corn, kernels removed 3 ounces pancetta, cubed 1 tablespoon olive oil 2 cups cooked Rancho Gordo Cassoulet beans 3 cloves garlic, minced ½ yellow onion, chopped fine 1 tablespoon Rancho Gordo Oregano Indio 2 cups water (or half water and half bean broth) salt, pepper to taste optional: 2-3 tablespoons heavy cream In a soup pot, saute the pancetta cubes over medium-low heat until tender and chewy, about 10 minutes, stirring occasionally to prevent them from burning. Add the garlic and onions and saute until soft, about five minutes. Add the corn, beans, and water, stirring to mix all of the ingredients. Continue cooking for about 20 minutes over medium heat, stirring occasionally. Right before serving, you can add some heavy cream if you like. Allow the soup to cook another 2 or 3 minutes to reheat if necessary.