Tuscan White Bean Soup
My creamy Tuscan white bean soup is flavored with pancetta and rosemary and uses canned cannellini beans for delicious and easy weeknight dinner.
Servings 4
Calories 350kcal
Ingredients
- 5-6 oz diced pancetta
- 1 medium white onion, diced
- 1 medium carrot, diced
- 4 cloves garlic, diced
- 4 cups chicken stock, low or no sodium
- 1 parmesan rind, or 1/2 cup shredded added off heat
- 2 cans cannellini beans, drained
- 1 tbsp minced fresh rosemary
- olive oil, for drizzling
Instructions
- In a soup pot saute the pancetta on medium heat until browned and crisp, 8-10 minutes. Remove the pancetta to a plate with a slotted spoon, leaving the fat in the pot.
- Reduce heat to low. Add onion and carrot. Sprinkle with kosher salt. Saute about 5 minutes, then add garlic and continue until the vegetables are soft, 2-3 minutes more.
- Pour in stock and bring to a boil on high, then lower heat to keep the soup at a simmer. Add the parmesan rind and simmer for 20 minutes.
- Take out the parmesan rind. Then puree the soup in a blender until smooth.
- Add pureed stock back to pot along with beans and pancetta. Bring back to a simmer and cook for 5-10 minutes to bring the flavors together.
- Take off heat and add rosemary. Serve with olive oil and shavings of parmesan.
Notes
- Pancetta: Can't find it at the store? Use thick sliced bacon instead. The biggest difference is the soup will have a smoky flavor with bacon.
- Rosemary: Substitute 1 teaspoon dried and add it when you add the beans to the soup.
Nutrition
Calories: 350kcal