White Bean and Salmon Soup – – olive oil, onion (diced), pancetta (diced very small), garlic (minced), oregano, chicken broth (14 1/2 ounce), tomato paste, beans (white, 14 1/2 ounce), salmon (cooked, flaked into bite-sized pieces), salt and pepper (to taste), In a heavy pot, heat oil on medium then add onion and pancetta. Sauté for five minutes, then add garlic, carrot and oregano. Sauté another five minutes. Add chicken broth and tomato paste. Simmer uncovered for 30 minutes. ; Add the beans and continue simmering to reduce to a thickened chowder consistency. Just before serving, add the salmon and heat through. ; Serve in individual bowls garnished with parsley.; –