Description
Ina Garten’s Tuscan white bean soup brings hearty Mediterranean comfort to your kitchen. Rich with pancetta, rosemary, and smooth cannellini beans, this rustic Italian recipe promises warmth and depth in each comforting spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 450g (1 pound) dried white cannellini beans
- 2–2.5 litres (8–10 cups) chicken stock
- 115g (4 ounces) pancetta, ¼-inch diced
Vegetables and Aromatics:
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups chopped yellow onions (2 onions)
- 2 cups (½-inch) diced carrots, scrubbed (3 to 5 carrots)
- 2 cups (½-inch) diced celery (4 ribs)
- 2 tablespoons minced garlic (6 cloves)
- 2 teaspoons minced fresh rosemary
- 2 bay leaves
Seasonings and Garnish:
- 60ml (¼ cup) olive oil
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the cannellini beans by submerging them in a spacious container with cold water, ensuring the liquid covers the legumes by 5 centimeters (2 inches). Refrigerate for a minimum of 8 hours or throughout the night to soften and hydrate.
- Thoroughly drain and rinse the soaked beans under cool running water, then set them aside for later use.
- Select a medium-sized pot or Dutch oven (25 centimeters / 10 inches) and warm 60 milliliters (¼ cup) of olive oil over medium heat.
- Introduce diced pancetta to the heated oil and sauté for 4–5 minutes until the meat develops a rich, golden-brown color and becomes crispy.
- Incorporate finely chopped leeks, onions, carrots, celery, minced garlic, and fresh rosemary into the pot with the pancetta.
- Reduce heat to medium-low and cook the vegetable mixture for 10 minutes, stirring periodically to prevent sticking and ensure even cooking.
- Add the prepared cannellini beans, chicken stock, bay leaves, of salt, and of black pepper to the pot.
- Increase heat to bring the liquid to a full boil, then immediately lower the temperature to create a gentle simmer.
- Allow the soup to cook, partially covered, for approximately 1 hour and 30 minutes, stirring occasionally to prevent beans from sticking to the bottom.
- Once cooking is complete, remove and discard the bay leaves.
- Cover the pot and let the soup rest off the heat for 15 minutes to allow flavors to meld and settle.
- If needed, gently reheat the soup before serving.
- Ladle the soup into individual serving bowls, garnish with freshly grated Parmesan cheese, and finish with a delicate drizzle of high-quality olive oil.
- Serve immediately while hot, offering a comforting and aromatic dining experience.
Notes
- Slow-cook vegetables on medium-low heat to unlock their hidden sweetness without burning, creating a rich flavor base for the soup.
- Choose crisp, vibrant leeks, carrots, and celery that burst with freshness, transforming an ordinary soup into an extraordinary culinary experience.
- Soak dried beans overnight, allowing them to soften and absorb water, which ensures even cooking and tender texture throughout the dish.
- Give your soup breathing room by selecting a spacious pot that lets ingredients dance and simmer comfortably, preventing uneven cooking and clumping.
- Layer salt cautiously during preparation, tasting carefully near the end to balance the natural saltiness from pancetta and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg