Tuscan White Bean Soup with Pancetta
Serves 4
10 mins prep
20 mins cook
30 mins total
Make soup for dinner tonight! This Tuscan-inspired white bean soup is rustic, homey and satisfying. It's 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. Serve garnished with cubes of crisp pancetta for an extra-meaty flavor, along with plenty of freshly grated Parmesan cheese.
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Pour the olive oil into a Dutch oven or large soup pot (4-6 quarts). Place over medium heat and stir in the onion, carrots and celery. Cook until the vegetables are slightly softened, 3-5 minutes.
Stir in the garlic, rosemary and red pepper and cook until fragrant, about 1 minute.
Add the beans, 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 the 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 the kale and Parmesan 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.
