Here’s a lovely, healthy soup from The Barefoot Contessa with lots of fiber and subtle flavors. This recipe originally calls for soaking dried beans overnight, but gives you an option to use canned beans.
We included a can of diced tomatoes for an additional pop of color and extra nutrition.
If you prefer to use canned beans: First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid). Second, use only 6 cups of chicken stock. Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.
Tuscan White Bean Soup
Ingredients
- 1 lb. dried white cannellini beans (for canned beans, see note)
- Good olive oil
- 4 oz. pancetta, ¼-inch diced
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups chopped yellow onion (2 onions)
- 2 cups (½-inch) diced carrots, scrubbed (5 carrots)
- 2 cups (½-inch) diced celery (4 ribs)
- 2 Tbsp. minced garlic (6 cloves)
- 2 tsp. minced fresh rosemary
- 8 to 10 cups chicken stock, preferably homemade
- 1 14.5 oz. can of diced tomatoes
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Directions
- At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.
- In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned.
- Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Add in the diced tomatoes. Add up to 2 more cups of chicken stock if the soup is too thick.
- Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Adapted from a recipe by Ina Garten
Accounting for Taste 