Creamy Tuscan White Bean Soup with Pancetta
This Tuscan-inspired white bean soup is made with a base of vegetables, fresh rosemary, broth or water, and naturally starchy cannellini beans that break down to a creamy consistency as they cook, no cream required. Serve garnished with cubes of crisp pancetta for an extra-meaty flavor, along with plenty of freshly grated Parmesan cheese.
Equipment
Ingredients
- 3 tablespoons (45 ml) extra virgin olive oil
- ½ cup chopped onion about 1 medium onion
- ½ cup chopped carrot
- ½ cup chopped celery 2-3 stalks
- 1 tablespoon chopped garlic 2-3 cloves
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- ½ teaspoon crushed red pepper or to taste
- 2 15-ounce cans cannellini beans (4 cups) drained
- 1 Parmesan rind optional
- 3 cups (710 ml) vegetable broth or chicken broth
- Kosher salt
- 4 ounces (110 g) cubed pancetta
- 4 cups shredded kale
- ¼ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Pour 3 tablespoons extra virgin olive oil into a Dutch oven or large soup pot (4-6 quarts). Place over medium heat and stir in ½ cup chopped onion, ½ cup chopped carrot, and ½ cup chopped celery. Cook until the vegetables are slightly softened, 3-5 minutes.
- Stir in 1 tablespoon chopped garlic, 2 teaspoons chopped fresh rosemary, and ½ teaspoon crushed red pepperCook until fragrant, about 1 minute.
- Add 2 15-ounce cans cannellini beans, 1 Parmesan rind, 2½ cups of the broth and 1½ teaspoons kosher salt. Bring to a simmer over medium-high heat, then adjust the heat to medium-low and partially cover the pot. Simmer the soup 15-20 minutes.
- While the soup is cooking, place 4 ounces cubed pancetta in a small skillet and place over medium heat. Cook until the fat has rendered and the pancetta is crisp, stirring frequently. Using a spatula or slotted spoon, remove the pancetta to a plate lined with a paper towel.
- To thicken the texture, ladle out one cup of soup and puree in a blender or food processor, then stir it back into the pot. Alternatively, use an immersion blender, pulsing for about 15 seconds to puree a small amount of the soup right in the pot.
- Add 4 cups shredded kale and ¼ cup freshly grated Parmesan cheese to the soup and heat 1-2 minutes, just until the kale turns bright green and wilts. At this point, you can add some of the remaining broth to thin the texture of the soup to your preference.
- Serve the soup in bowls, garnished with the pancetta and additional cheese to taste.
Notes
- Great Northern or navy beans may be substituted, but the texture of the soup won't be as creamy.
- The soup thickens considerably as it sits. Thin it back with a splash of broth or water when reheating.
- The soup keeps refrigerated for 3-5 days and frozen for 1 month.
Nutrition
Calories: 402kcalCarbohydrates: 36gProtein: 17gFat: 24gSodium: 622mgFiber: 11gSugar: 4g
