Description
Ina Garten’s Tuscan white bean soup delivers rustic Italian comfort with rich, hearty flavors straight from Tuscany’s countryside. Fragrant herbs, creamy beans, and savory pancetta combine in a soul-warming bowl you’ll savor down to the last delicious spoonful.
Ingredients
Scale
Proteins and Legumes:
- 450g (1 pound) dried white cannellini beans
- 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
Liquids, Seasonings, and Garnish:
- 60ml (¼ cup) good olive oil
- 2–2.5 litres (8–10 cups) good chicken stock, preferably homemade
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- Freshly grated Parmesan cheese (Italian), for serving
Instructions
- Immerse the cannellini beans in a spacious container, submerging them with cold water by 5 centimeters (2 inches). Refrigerate for a minimum of 8 hours or throughout the night. Thoroughly drain and rinse the beans, then set them aside.
- Select a medium-sized (25 centimeters / 10-inch) pot or Dutch oven. Warm 60 milliliters (¼ cup) of olive oil over moderate heat. Introduce pancetta and sizzle for 4–5 minutes until achieving a rich, golden-brown coloration.
- Incorporate leeks, onions, carrots, celery, minced garlic, and fragrant rosemary into the pot. Reduce heat to medium-low and gently sauté for 10 minutes, intermittently stirring, until vegetables become tender and translucent.
- Introduce the prepared beans, chicken stock, bay leaves, of salt, and of ground black pepper. Elevate the temperature to bring the mixture to a rolling boil, then immediately reduce to a gentle simmer. Allow the soup to cook, partially covered, for 1 hour and 30 minutes, occasionally stirring to prevent sticking.
- Once cooking is complete, extract and discard the bay leaves. Cover the pot and permit the soup to rest off the heat for 15 minutes, allowing flavors to meld and intensify.
- Before serving, gently reheat if necessary. Carefully ladle the soup into individual serving bowls. Enhance the dish by sprinkling freshly grated Parmesan cheese and drizzling a light stream of olive oil over the top. Serve piping hot.
Notes
- Elevate your bean soup’s flavor by soaking dried beans overnight, which breaks down tough fibers and reduces cooking time.
- Select crisp, vibrant vegetables like leeks, carrots, and celery that will infuse your soup with rich, fresh taste.
- Gently sauté aromatics on low heat to develop deep, caramelized undertones without scorching delicate ingredients.
- Choose a spacious pot that allows ingredients to move freely, promoting even heat distribution and preventing overcrowding.
- Layer seasonings carefully, tasting throughout cooking to balance saltiness from pancetta and Parmesan with other flavors.
- 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