Tuscan White Bean Soup with rosemary and pancetta
User Reviews
5
10 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
514 kcal
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Course
Soup
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Cuisine
Mediterranean
Tuscan White Bean Soup with rosemary and pancetta
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White bean soup with rosemary and pancetta is slightly adapted from Ina Garten's Barefoot Contessa recipe. Serves 6 as a starter or 4 as a meal.
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Ingredients
- 4 ounces pancetta diced and divided
- 1 Tablespoon olive oil
- 1 onion chopped, about 1 1/2 cups, large
- 2 cloves garlic minced
- 2 ounce cannellini beans rinsed and drained, canned
- 1 quart chicken or vegetable broth
- 1 pring rosemary 3-4 inches, fresh
- 1 bay leaf
- walnut oil or olive oil, optional, to drizzle on top
- salt kosher salt
- black pepper kosher salt
Instructions
- Cook pancetta until crisp. Drain on a paper towel lined plate. Reserve 1/2 the pancetta for garnish.
- Heat 1 tablespoon of bacon fat and olive oil in a large pot or Dutch oven over a medium heat. Add onions and sauté until translucent, about 5-7 minutes.
- Add garlic and continue to cook one more minute.
- Then add beans, stock, rosemary and bay leaf. With cover slightly off simmer about 20 to 30 minutes, until the beans are very soft. Remove the the rosemary branch and bay leaf.
- Using an immersion blender, blend soup, leaving it coarsely pureed.
- Season with salt and pepper to taste. Stir in crumbled 1/2 diced cooked pancetta. Drizzle with walnut or olive oil, additional chopped rosemary and diced pancetta if desired.
Notes
- Bacon can be substituted for the pancetta, but don't use a "maple" or hickory flavored bacon.
- Wait until after the soup is pureed to season. Some chicken broth can be saltier than others.
- If there isn't enough fat left from cooking the pancetta, make up the difference with additional oil.
- Leaving the lid askew on top of the pot will help reduce the soup somewhat.
- If, after pureeing the soup, it's too thick, add more broth until desired consistency is achieved.
- If the soup is too thin, reduce with the cover off, for an additional 10 minutes or until desired thickness is reached.
Nutrition Information
Show Details
Serving
1serving
Calories
514kcal
(26%)
Carbohydrates
22g
(7%)
Protein
39g
(78%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
131mg
(44%)
Sodium
521mg
(22%)
Potassium
368mg
(8%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
234IU
(5%)
Vitamin C
4mg
(4%)
Calcium
104mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 521mg | 22% |
| Potassium | 368mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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