About
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
Step 1 -In a saucepan over medium heat, add the olive oil.
Step 2 -Add the pancetta and cook, while stirring occasionally, until almost crispy, about 3-4 minutes.
Step 3 -Add the sage leaves to the hot oil and cook them until just crispy, about 1 minute.
Step 4 -Add the carrots, the onions, the celery, and the garlic and cook, while stirring, until softened, about 3-4 minutes.
Step 5 -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.
Step 6 -Season the soup with the salt and the black pepper.
Step 7 -Cook the soup mixture for 10 minutes.
Step 8 -Add the cannellini beans, the borlotti beans, the pasta, and the water to the soup mixture and stir to combine.
Step 9 -Bring the soup mixture to a simmer and cook until the pasta is tender, about 6-8 minutes.
Step 10 -Add the kale to the soup mixture and cook, while stirring gently, until it is wilted, about 2 minutes.
Step 11 -Taste the soup for seasoning and add the salt and the black pepper, as needed.
Step 12 -Top with the parsley and the parmesan cheese.
Step 13 -Serve with the ciabatta.
