Steps to Prepare Cannellini Bean Soup With Pancetta

Warm Mushroom Salad With Pancetta

Puree 1/3 of the soup in a food processor or blender then add it back to the pot.

Recipe Summary Warm Mushroom Salad With Pancetta

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

Ingredients | Cannellini Bean Soup With Pancetta

8 thick slices pancetta

3 tablespoons olive oil

12 shiitake mushrooms, sliced

15 crimini mushrooms, sliced

1 clove garlic, minced

15 kalamata olives, pitted and halved

2 tablespoons capers

3 tablespoons lemon juice

1 tablespoon balsamic vinegar

2 cups fresh spinach, stems removed

2 cups arugula

½ cup crumbled feta cheese

ground black pepper to taste

Directions

Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.

Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.

Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.

Info | Cannellini Bean Soup With Pancetta

prep: 30 mins cook: 25 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Warm Mushroom Salad With Pancetta

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