Executive Chef Dre Lane of iPic Theaters gave us this soup recipe.  I liken it to Navy Beans and Ham with some serious style!  We had a great time chatting with Chef Dre and, even more wonderful than his sense of humor and his food, is his big, pearly white smile.  Great guy!!

Serves: 6-8


  • ¼ Cup Unsalted Butter
  • 2 TBSP Olive Oil
  • ¼ Cup Finely Chopped Shallots
  • 12 Each Sage Leaves
  • ¼ Cup Finely Minced Garlic
  • 1 ½ Cup Chopped Pancetta
  • 2 # White Beans (soaked overnight)
  • 128 oz Chicken Stock
  • 2 Cup Heavy Cream
  • Salt/Pepper to season and taste
  • Fresh Parmesan Reggiano (optional)
  • ¼ Cup Finely Chopped Parsley
  1. In large saucepan add butter and oil and heat on medium flame until the butter had melted and has started to turn brown. Add shallots, garlic and sage leaves, reduce heat to low and cook for 2-3 minutes, until shallots and garlic are golden brown in color. Add Pancetta and cook for an additional 8-10 minutes until slightly crispy.
  2. Carefully drain ½ of the rendered fat and remove approximately ½ cup of pancetta for future use.
  3.  Add the white beans, chicken stock and heavy cream to the sauce pot and simmer on medium/low heat until beans are tender (about 1 ½ hrs) adding additional stock as needed.
  4.  When beans are fully cooked (tender but not mushy) remove from heat. Using a hand held blender quickly puree until slightly smooth. Add additional stock if necessary. Season with Salt and Pepper and ladle in soup bowl. Garnish with pancetta, shaved Parmesan Reggiano and chopped parsley. Serve immediately.


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