Tuscan White Bean Soup with Pancetta
Serves 425 mins prep70 mins cook
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.
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What you need
Instructions
0 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. 1 Stir in the garlic, rosemary and red pepper and cook until fragrant, about 1 minute. 2 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. 6 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. 3 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. 4 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. 5 Serve the soup in bowls, garnished with the pancetta and additional cheese to taste.View original recipe