Description
Hearty Tuscan white bean soup celebrates rustic Italian countryside flavors with Ina Garten’s signature comfort. Creamy beans, fragrant herbs, and savory pancetta create a soul-warming dish you’ll eagerly savor.
Ingredients
Scale
- 450g (1 lb) dried white cannellini beans
- 2–2.5 L (8–10 cups) chicken stock
- 115g (4 oz) pancetta, ¼-inch diced
- 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 tbsps minced garlic (6 cloves)
- 2 tsps minced fresh rosemary
- 2 bay leaves
- ¼ cup olive oil
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese, for serving
Instructions
- Bean Preparation: Submerge cannellini beans in cold water, ensuring complete coverage. Refrigerate overnight to soften and hydrate, then drain and rinse thoroughly.
- Aromatic Foundation: Heat olive oil in a medium Dutch oven, sauté pancetta until golden and crisp. Fold in leeks, onions, carrots, celery, garlic, and rosemary, cooking slowly to develop deep, rich flavors.
- Liquid Integration: Introduce soaked beans, chicken stock, bay leaves, salt, and pepper to the vegetable-pancetta mixture. Bring to a robust boil, then reduce to a gentle simmer.
- Slow Cooking: Allow soup to simmer, partially covered, for approximately 90 minutes. Stir periodically to prevent bean adhesion and ensure even cooking. Remove bay leaves after cooking.
- Resting and Finishing: Let soup rest, covered, for 15 minutes to harmonize flavors. Gently reheat if necessary, then ladle into serving bowls.
- Presentation: Garnish with freshly grated Parmesan cheese and a luxurious drizzle of high-quality olive oil. Serve piping hot, offering a comforting Tuscan culinary experience.
Notes
- Soak Beans Overnight: Submerge cannellini beans in cold water for at least 8 hours to ensure tender, evenly cooked legumes with improved digestibility.
- Control Pancetta Browning: Sauté pancetta on medium heat until golden and crispy to develop deep, rich flavor without burning the meat.
- Layer Vegetable Softening: Cook vegetables on medium-low heat for 10 minutes to release natural sugars and create a robust flavor foundation for the soup.
- Simmer Gently: Maintain a low, steady simmer while cooking beans to prevent scorching and ensure beans become creamy and perfectly tender.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 15mg