Tuscan White Bean Soup
A hearty, Tuscan-inspired soup bursting with tender vegetables and creamy beans, simmered to perfection for a comforting meal that's both rustic and elegant. Adapted from Salt Fat Acid Heat by Samin Nosrat
Servings: 6 people
Ingredients
- 2 tablespoons olive oil divided, plus more for drizzling
- 4 ounces pancetta diced small (or bacon)
- 1 medium yellow onion diced small
- 2 ribs celery diced small
- 3 medium carrots diced small, peeled if you like
- 2 bay leaves
- freshly ground black pepper
- fine sea salt
- 2 large garlic cloves thinly sliced
- 14 1/2 ounce can crushed tomatoes with juice
- 4 cups chicken stock
- 2 15-ounce cans cannellini beans with liquid or 3 cups cooked cannellini or Great Northern beans
- Parmesan rind optional
- 6 cups thinly sliced kale ~2 bunches
- 3 cups thinly sliced savoy cabbage ~1/2 a small head, or green cabbage
- 1 ounce grated Parmesan cheese for serving, optional
Instructions
- Heat 1 tablespoon olive oil in soup pot or Dutch oven over medium-high heat until hot. Add pancetta; cook and stir until fat begins to render and meat just starts to brown, 2 to 3 minutes.
- Add onion, celery, carrots and bay leaves to soup pot; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally until vegetables have softened and starting to brown, about 15 minutes. Move vegetables to the sides to create a small open space at the center; add remaining 1 tablespoon olive oil. Add garlic slices to hot oil and let sizzle, just until fragrant, about 30 seconds. Stir in crushed tomatoes with their juices and bring to simmer.
- Allow tomatoes to simmer until most of their juice has evaporated, 6 to 8 minutes. Add chicken stock, beans with their liquid, and Parmesan rind (optional); stir to combine and bring to simmer. Add kale and cabbage; stir and return to simmer (add more stock or water to cover if needed). Simmer 20 minutes, or until kale and cabbage are tender. Taste and add more salt and pepper if needed. (The soup will be very thick - feel free to add more stock or water if you prefer a lighter soup.) Remove and discard bay leaves and Parmesan rind.
- Ladle into serving bowls and finish with a drizzle of olive oil and sprinkle of grated Parmesan cheese if desired. Serve hot.
Video
Notes
- Store refrigerated in an airtight container for up to 5 days or freeze for up to 2 months. Return soup to boil before serving.
Nutrition
Calories: 365kcal | Carbohydrates: 42g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 895mg | Potassium: 732mg | Fiber: 12g | Sugar: 9g | Vitamin A: 7806IU | Vitamin C: 41mg | Calcium: 246mg | Iron: 5mg
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