Recipe Background
A hearty, happy soup for blustery and chilly nights! Exactly what we need! Winter White Bean Soup is full of creamy beans and bites of succulent pancetta for a filling and satisfying bowl of goodness. Tender pasta and plenty of garden veggies make sure that every spoonful is bountiful and delicious. Winter White Bean Soup is a warm blanket for the soul!
A hearty, happy soup for blustery and chilly nights! Exactly what we need! Winter White Bean Soup is full of creamy beans and bites of succulent pancetta for a filling and satisfying bowl of goodness. Tender pasta and plenty of garden veggies make sure that every spoonful is bountiful and delicious. Winter White Bean Soup is a warm blanket for the soul!
Ingredients
For the soup:
- 1 tablespoon extra-virgin olive oil
- 2 ounces smoked pancetta rind removed, chopped
- 5 sage leaves chopped
- 2 carrots chopped
- 1 red onion chopped
- 2 celery sticks chopped
- 4 cloves garlic chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can cherry tomatoes
- 4 cups low-sodium chicken stock
- salt to taste
- black pepper to taste
- 1 (15.5-ounce) can cannellini beans rinsed and drained
- 1 (14-ounce) can borlotti beans or cranberry beans rinsed and drained
- 4 ounces ridged elbow pasta can subsitute any small pasta
- 1 cup water
- 1/2 bunch Lacinato kale stalks removed and leaves chopped
Optional, for serving:
- flat-leaf parsley to taste, chopped
- parmesan cheese to taste, grated
- ciabatta bread to taste, toasted
Directions
- In a saucepan over medium heat, add the olive oil.
- Add the pancetta and cook, while stirring occasionally, until almost crispy, about 3-4 minutes.
- Add the sage leaves to the hot oil and cook them until just crispy, about 1 minute.
- Add the carrots, the onions, the celery, and the garlic and cook, while stirring, until softened, about 3-4 minutes.
- Add the diced tomatoes and their juices, the cherry tomatoes and their juices, and the chicken stock to the pancetta mixture and stir to combine.
- Season the soup with the salt and the black pepper.
- Cook the soup mixture for 10 minutes.
- Add the cannellini beans, the borlotti beans, the pasta, and the water to the soup mixture and stir to combine.
- Bring the soup mixture to a simmer and cook until the pasta is tender, about 6-8 minutes.
- Add the kale to the soup mixture and cook, while stirring gently, until it is wilted, about 2 minutes.
- Taste the soup for seasoning and add the salt and the black pepper, as needed.
- Top with the parsley and the parmesan cheese.
- Serve with the ciabatta.
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