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Cold Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish

This cool, creamy soup is delightful during the summer months. Garnish the soup with the season's best tomatoes and basil and enjoy.

  • Yield: 8 to 10 servings


  • 1/2 pound dried navy beans
  • 6 cups low-sodium chicken stock
  • Freshly ground white pepper
  • 1 cup water
  • 1/4 to 1/2 cup heavy cream
  • 8 ounces diced pancetta
  • 3/4 cup small diced Creole tomatoes, seeded
  • Salt
  • 1/2 cup finely chopped red onions
  • 2 tablespoons chiffonade of fresh basil leaves
  • 1 cup cubed white bread, (1/4-inch cubes), toasted
  • Drizzle of extra virgin olive oil


  • Combine the beans and the the chicken stock in a large, heavy pot or Dutch oven over medium heat. Season with pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, about 2 hours. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. Cook the pancetta in a skillet over medium heat until until crispy, 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving the fat for later use and cool. Put the tomatoes in a mixing bowl and season with salt and pepper. Add the pancetta, red onions, basil, and croutons. Season with a drizzle of the extra virgin olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish.

Recipe Details