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.
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 leftovers and added 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.
- 1 tablespoon olive oil
- 3 ounces pancetta, cubed
- 3 cloves garlic, minced
- ½ yellow onion, chopped fine
- 4 ears of corn, kernels removed
- 1 tablespoon Rancho Gordo Oregano Indio
- 2 cups cooked Rancho Gordo Cassoulet or Marcella beans
- 2 cups water (or half water and half bean broth)
- Salt and pepper to taste
- Optional: 2 to 3 tablespoons heavy cream
- Minced fresh flat-leaf parsley or cilantro for garnish
- In a soup pot, warm the olive oil over medium-low heat. Add the pancetta cubes and saute over medium-low heat until tender and chewy, about 10 minutes, stirring occasionally to prevent them from burning.
- Add the garlic and onion and saute until soft, about 5 minutes. Add the corn, oregano, beans, and water, stirring to mix all of the ingredients. Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.
- Season with salt and pepper. 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. Serve in bowls, garnished with fresh herbs.