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Carrot And Mayocoba Soup Recipe

Ingredients

• ¼ pound pancetta, cubed
• 2 tablespoons extra-virgin olive oil, plus about a spoonful to garnish
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 sprig fresh thyme (or 1 teaspoon dried thyme)
• 2 bunches of carrots (approx 1.5 to 2 pounds), peeled and chopped
• 3 cups chicken or vegetable stock
• 2 cups cooked Rancho Gordo Mayocoba beans or Cassoulet (plus 1 cup of bean broth)
• Salt and pepper to taste
• Chopped fresh parsley

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