The first time we served this at the estate for guests was for an intimate little Premier Napa Valley late night after-party. We had the cooked pancetta bits sitting on the side of the stove, ready to be used as a garnish. As people congregated and chatted in the kitchen, the salty and smokey little pancetta bits became the most popular (and unintentionally served!) appetizer at the party! So, in the spirit of culinary innovation, we recommend throwing an additional 4 ounces to the pan. The extra grease will be a good thing for the soup and the guests will have a tasty snack.
Spring Garden Soup
Serves: 6-8
Active Time: 45 minutes
In Active Time: 45 minutes
Wine Pairing: Field to Table Central Coast Red Blend
Ingredients:
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4 ounces pancetta
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1 large yellow onion (or 2 small), chopped
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3 tablespoons olive oil
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3 carrots, chopped
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5 celery ribs, chopped
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2 leeks, rinsed and thinly sliced
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6 garlic cloves, chopped
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½ cup sauvignon blanc
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48 ounces chicken broth
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3 (15 ounce) cans cannellini beans, liquid drained & beans rinsed
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2 bay leaves
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3 sprigs rosemary
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¼ teaspoon red pepper flakes
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2 teaspoons salt
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1 teaspoon ground pepper
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5 tuscan kale leaves, stems removed & torn apart
Instructions:
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Heat a large soup pot over medium / low heat and add pancetta. Cook for 10 minutes, stirring occasionally, until the pancetta is light brown and crisp. Remove pancetta from the pot and place on a paper towel lined plate.
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Keep pancetta fat in the pan and add in 2 more tablespoons of olive oil. Add in onion, carrots, celery, and leeks and saute for 8 minutes. Add in garlic and saute for another 2 minutes. Add in sauvignon blanc to deglaze the pan, and stir. Add in chicken broth, 2 cans of beans, bay leaves, rosemary, and red pepper flakes and bring to a simmer. Let simmer on the stove for 45 minutes.
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Remove from the heat and take the bay leaves and rosemary out of the soup. Puree until smooth with either a hand immersion blender or countertop blender. Add salt & ground pepper. Add pureed soup back into the pot, and add in the last can of beans and kale. Simmer for 5 more minutes.
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Serve in a soup bowl and garnish with pancetta bits.
Why The Pairing Works
The savory depth of pancetta, herbs, and slow-simmered vegetables mirrors the layered character of our Field to Table Central Coast Red Blend. Notes of dark cherry, spice, and subtle oak complement the rosemary, garlic, and creamy cannellini beans, creating a pairing that feels both rustic and refined.
