Pancetta, vegetables, and rosemary make this Easy Tuscan White Bean Soup comforting. This one-pot Italian soup is tasty and nutritious. Serve with crusty bread and extra-virgin olive oil!
Ingredient
– 3 Tablespoons extra-virgin olive oil – 4 ounces pancetta – 1 onion – 2 large carrots – 2 celery stalks – 2 cloves garlic – 6 cups vegetable or chicken broth– 2 cans – 1 teaspoon dried rosemary– 1-2 bay leaves – Salt and freshly ground black pepper– Crushed red pepper flakes – Parmigiano-Reggiano cheese
Direction
1
Oil: Heat 3 tablespoons olive oil in a 10-inch pot or Dutch oven on medium.
2
Cook pancetta: Cook pancetta for 4-5 minutes until crisp and fat is rendered. Use a wooden spoon to stir it while cooking to avoid burning.
3
Add onion, carrots, and celery and sauté for 8 minutes. Stir with wooden spoon while cooking. Stir in minced garlic. Add Garlic: Stir in minced garlic and cook for less than a minute to avoid burning.
4
Pour in broth and beans. Bay leaf and rosemary sprigs. Heat to high and boil. Lower the heat and simmer partially covered for 45 minutes. While simmering, add salt and freshly ground black pepper to taste.
5
Mash beans and remove bay leaf and rosemary. Mash 2 cups of soup with a potato masher or wooden spoon. Added to serving bowl. The unblended part was stirred into my mashed beans. OR high-speed blend 2 cups soup.
6
Stir the creamed soup: Return any blended soup to the pot. To heat, add broth if too thick and simmer before serving.
7
Place in a serving bowl or ladle into soup bowls. Top with extra-virgin olive oil before serving. Add Parmigiano-Reggiano and crushed red pepper flakes if desired. ENJOY!