White Bean Soup

This is a great recipe for this time of year --bright spring colors in the pistou (BTW it is one and the same as pesto!!) and then the warmth and comfort of white bean soup! From Mario Batali on The Chew. The flavor contrast is awesome!!! Also I didn't like the consistency with just using a potato masher so used my stick blender -- until it fizzled out on me 3/4 of the way through -- so mine is a little chunky or shall we say rustic. Hello Amazon I need a new stick blender pronto!

• For the Pistou:
• 2 cups  fresh Basil leaves
• 1/4 cup  freshly grated Parmigiano-Reggiano
• 1 Garlic clove
• Salt and Pepper to taste
• 1 teaspoon  Red Chili Flakes
• 1/3 cup  Extra Virgin Oilve Oil

FOR THESOUP:

• 1/2 pound  Pancetta (medium dice)
• 3 tablespoons  Extra Virgin Olive Oil
• 1 large Onion (chopped)
• 1 medium Celery Root (peeled and cut into 1/2-inch dice)
• 4 Garlic cloves (sliced)
• 3 Thyme sprigs (leaves torn)
• 3 14- ounce  cans Cannellini Beans (rinsed)
• Salt and Pepper to taste
• 6 cups  Chicken Stock

• For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
• For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy. 
• Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper.
• Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
• Remove from heat and carefully mash with a potato masher to blend the ingredients.
• Serve with a garnish of fresh pistou and and freshly grated Parmigiano.