A Warming White Bean Soup for Winter
Ingredients:
2, 14-ounce cans of white cannellini beans, drained and liquid reserved
1/4 cup good olive oil
4 ounces pancetta, diced into 1/4-inch pieces (or substitute with bacon)
2 leeks, white and light green parts only, chopped (about 2 cups)
2 medium yellow onions, chopped (about 2 cups)
5 medium carrots, scrubbed and diced into 1/2-inch pieces (about 2 cups)
4 ribs celery, diced into 1/2-inch pieces (about 2 cups)
6 garlic cloves, minced (about 2 tablespoons)
2 teaspoons fresh rosemary, minced
6 cups chicken stock (preferably homemade)
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving
Fresh parsley, chopped (optional)
Instructions:
1. Cook the Soup Base:
• In a large Dutch oven or pot (about 10 inches), heat 1/4 cup of olive oil over medium heat.
• Add the pancetta (or bacon) and sauté for 4-5 minutes, until browned and crispy.
• Add the chopped leeks, onions, carrots, celery, garlic, and rosemary. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the vegetables are tender.
2. Add Beans and Stock:
• In a food processor, combine 1 cup of the canned beans with 1/2 cup of the reserved liquid and purée until smooth.
• Add the purée, then add the remaining drained beans (discard the remaining liquid), 6 cups of chicken stock, bay leaves, 1 tablespoon of salt, and 1 teaspoon of black pepper to the pot.
• Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 45 minutes, or until the beans are tender. Stir occasionally, scraping the bottom of the pot to prevent sticking.
3. Final Adjustments:
• Discard the bay leaves. Cover the pot and let the soup sit off the heat for 15 minutes to allow the flavors to meld.
• If the soup is too thick, stir in up to 2 additional cups of chicken stock until it reaches your desired consistency.
• Top with freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of olive oil. Serve hot.
