This is from Ina Garten’s new book, and I have made it twice in two weeks. Both times I shared it with neighbors and both times had a bit of regret when lunchtime rolled around the next day. I love white bean soup and this is a really good one. She gives you the option of making it with dried or canned beans (of course the canned version is much quicker). One of these days I’ll make it from scratch with dried beans, but it’s pretty darn delicious just opening up those cans. And if you have a Parmesan rind hanging around do toss it in!
1 pound dried white cannellini beans (for canned beans, see note)
Good olive oil
4 ounces pancetta, 1/4 inch diced (see note)
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups chopped yellow onion (2 onions)
2 cups (1/2-inch) diced carrots, scrubbed (5 carrots)
2 cups (1/2-inch) diced celery (4 ribs)
2 Tbs. minced garlic (6 cloves)
2 tsp. minced fresh rosemary
8 to 10 cups chicken stock, preferably homemade
2 bay leaves
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese
At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.
In a large(10-inch) pot or Dutch oven such as Le Creuset, heat 1/4 cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender. Add the beans, 8 cups of the chicken stock, bay leaves, 1 Tbs. salt and 1 tsp. pepper and bring to a boil. Lower the heat and simmer, partially covered for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot and allow the soup to sit off the heat for 15 minutes. Add up to 2 more cups of chicken stock if the soup is too thick.
Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
For Canned Beans: First, use 2 (14 oz.) cans of white cannellini beans. Drain the beans, reserving the liquid. Place one cup of the beans and 1/2 cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid.)
Second, use only 6 cups of chicken stock.
Third, simmer the soup for 45 minutes rather than 1 hour and 30 minutes.
Notes: To reheat a second day, you’ll need to add some water, salt and pepper. ( I found a full Tbs. of salt more than I needed when using the canned beans.) Use bacon if you don’t have pancetta.
{ 0 comments… add one now }