Tuscan White Bean Soup
A hearty and flavorful Tuscan White Bean Soup, perfect for any occasion.
Equipment
- large pot or Dutch oven
Ingredients
Beans
- 1 pound dried white cannellini beans or 2 (14-ounce) cans for canned version
Soup Base
- 4 ounces pancetta ¼-inch diced
- 2 cups chopped leeks white and light green parts
- 2 cups chopped yellow onion
- 2 cups diced carrots ½-inch, scrubbed
- 2 cups diced celery ½-inch
- 2 tablespoons minced garlic about 6 cloves
- 2 teaspoons minced fresh rosemary
- 8 to 10 cups chicken stock preferably homemade
- Salt Kosher salt to taste
- Pepper freshly ground black pepper to taste
- Good olive oil
- Freshly grated Parmesan cheese
Instructions
Preparation
- Soak the beans in a large bowl covered with cold water by 2 inches for at least 8 hours or overnight. Drain and rinse.
- In a large pot, heat ¼ cup olive oil over medium heat. Add pancetta and sauté until browned (4-5 minutes).
- Add leeks, onions, carrots, celery, garlic, and rosemary. Cook over medium-low for 10 minutes until vegetables are tender.
- Add the soaked beans, 8 cups of chicken stock, bay leaves, salt, and pepper. Bring to a boil.
- Lower heat and simmer partially covered for 1 hour and 30 minutes until beans are tender.
- Discard bay leaves, cover, and let sit off heat for 15 minutes. Adjust thickness with additional stock if necessary.
- Ladle into bowls, sprinkle with Parmesan, drizzle with olive oil, and serve hot.
Notes
For canned beans, use 2 (14-ounce) cans. Adjust cooking time to 45 minutes and reduce stock to 6 cups. Reheat with added water, salt, and pepper as needed. Substitute bacon for pancetta if necessary.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg
Tried this recipe?Let us know how it was!