Meaningful Eats
White Bean Soup
8 servings
Tuscan white bean soup hits the spot for dinner on a chilly night. With pancetta and artichoke hearts, this recipe will have you feeling like you're at an Italian bistro!
Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 4 carrots peeled and chopped
- 3 stalks celery chopped
- 1 onion diced
- 1/4 tsp salt & pepper
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 5-6 cups chicken stock
- 2 15 oz cans cannelini beans drained and well-rinsed
- 12 ounces frozen artichoke hearts defrosted and chopped into small pieces
- 1/2 cup fresh basil chopped
Instructions
- In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until browned and crisp, about 6-8 minutes.
- Using a slotted spoon, remove the pancetta and place it on a paper towel lined plate to drain. Add the carrots, celery, onion, and a pinch of salt/pepper to the pan. Cook over medium heat until softened, 8-10 minutes.
- Add the garlic and tomato paste to the pan and cook until fragrant, about 30 seconds. Add the thyme, bay leaf, and chicken stock. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
- Add the drained beans and artichoke hearts and cook for another 10-15 minutes. Before serving stir in the fresh basil. Serve topped with the reserved pancetta. Enjoy!
Notes
Ingredients/Substitutions:
- Pancetta - This ingredient is also a fat, which means more flavor! Pancetta is very similar to bacon, but it's a bit leaner. So, if you can't locate pancetta, get yourself some bacon and trim off any large fatty pieces.
- Chicken stock - You can substitute this with chicken broth, bone broth, or even vegetable stock.
- Seasonings - I use dry herbs rather than fresh, but if you have fresh on hand, by all means, use them. You'll need thyme, garlic, salt, pepper, and a bay leaf.
- Cannellini beans - If you don't care for cannellini, you can use navy beans or Great Northern beans.
- Artichoke hearts - I like to use frozen artichoke hearts for this soup.
Nutrition
Calories: 212kcal | Carbohydrates: 23g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 549mg | Potassium: 458mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5315IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2.5mg