7-Ingredient Tuscan White Bean Soup
Ingredients
The soup
-
4
ounces
pancetta or bacon, finely diced
-
1
small
white onion, peeled and diced
-
5
cloves
garlic, peeled and minced
-
8
cups
good-quality chicken stock
-
4
cans (15-ounce)
cannellini beans, rinsed and drained
-
1
leaf
bay leaf
-
1
large sprig
fresh rosemary
-
to taste
salt and freshly-ground black pepper
For serving
-
to taste
freshly-grated Parmesan
-
to taste
Italian bread
Instructions
- 1. Heat pancetta or bacon in a large stockpot over medium-high heat until crispy, then transfer to a plate, reserving some grease.
- 2. Add diced onion to the pot and cook for about 5 minutes until soft and translucent.
- 3. Stir in minced garlic and cook for 1-2 minutes until fragrant.
- 4. Add chicken stock, rinsed beans, bay leaf, rosemary, and half of the cooked pancetta to the pot and stir to combine.
- 5. Bring the soup to a simmer, then reduce heat and partially cover, allowing it to simmer for 10-20 minutes.
- 6. Season with salt and pepper to taste, then remove the bay leaf and rosemary.
- 7. Serve warm, topped with the remaining pancetta and garnished with Parmesan, alongside Italian bread if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
20mg
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