Tuscan White Bean Soup
User Reviews
4.9
Tuscan White Bean Soup
Description
This soup begins by roasting a whole head of garlic until soft and golden to develop a mellow, deep flavor. Pancetta is sautéed in olive oil to render fat, then diced onion, celery, and carrot are cooked until softened. Red pepper flakes add warmth without overwhelming heat.
Adding beans, chicken stock, a Parmesan rind, rosemary sprigs, and a bay leaf builds depth as the soup simmers. Mashing some beans in the pot thickens the broth to a creamy texture. Salt and black pepper adjust seasoning to taste.
The soup benefits from crusty bread and grated Parmesan at serving. It can be adapted by adding greens such as escarole or kale for freshness or prepared vegetarian by omitting pancetta and using vegetable stock. Leftovers store well refrigerated and reheat easily.
Ingredients
- 1/4 cup (60g) extra virgin olive oil
- 1/4 pound (113g) pancetta diced
- 1 large onion diced
- 4 ribs celery diced
- 3 medium carrot diced
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 pound (454g) cannellini beans soaked overnight and softened, or 3 16-ounce cans, dried
- 6 cups (1.5kg) chicken stock plus more for thinning, low sodium
- 1 head garlic roasted
- 3 prigs rosemary
- 1 small parmigiano reggiano rind optional
- 1 large bay leaf
- salt to taste
- black pepper to taste
Instructions
For the roasted garlic
- Preheat oven to 400f. Cut off the top 1/4-inch of the garlic, exposing the top of the cloves. Place the head cut side up on a sheet of foil and drizzle with a bit of olive oil. Wrap tightly with the foil and place onto a baking sheet. Bake for 40-50 minutes or until golden and soft.
For the soup
- In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10 minutes). Next, add in the celery, onion, and carrots and continue to cook for about 10 more minutes or until the veggies are softened.
- Add in the crushed red pepper flakes and cook for 30 seconds. Add in the roasted garlic cloves, chicken stock, Parmigiano rind, bay leaf, rosemary, and beans. Bring to a boil then lower to a simmer and cook for 15-20 minutes.
- Mash the beans with a wooden spoon against the side of the pot to help thicken the soup. For a thicker soup use an immersion or regular blender.
- Taste test the soup and adjust salt and pepper levels to taste. Remove the Parmigiano rind, rosemary stem, and bay leaf before serving. If the soup is too thick, thin with a bit more stock or water.
- Serve with a drizzle of extra virgin olive oil, grated parmesan, and crusty bread on the side. Enjoy!
Notes
- Use soaked and softened dried beans or canned beans drained and rinsed.
- Add greens like escarole, spinach, or kale to brighten the soup if desired.
- Roasted garlic can be made several days ahead and stored refrigerated.
- For vegetarian version, substitute vegetable stock and omit pancetta and cheese rind.
- Serve with crusty bread, grated Parmesan, olive oil drizzle, and red pepper flakes.
- Refrigerate leftovers for up to 3 days and reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 53.6g | 18% |
| Protein | 27.6g | 55% |
| Fat | 8.6g | 13% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 21mg | 7% |
| Sodium | 578mg | 24% |
| Potassium | 1411mg | 30% |
| Fiber | 20.8g | 83% |
| Sugar | 5g | 10% |
| Calcium | 141mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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