Weeknight cooking becomes so much better with this Italian White Bean Soup. Full of Mediterranean flavors and yet so quick and simple to make. This soup is sure to become a family favorite for anyone who loves beans.
Keyword Cannellini Bean Soup, Italian White Bean Soup, White Bean Soup
315.5 oz canscannellini beans*rinsed, see post for using dried beans
parmesan cheese*freshly grated as a garnish
If using canned beans open cans and rinse beans well. Set aside.
Place pancetta in the bottom of a small stockpot over med/high heat. Cook until browned and crisp stirring often, about 6-8 mins. Remove pancetta from pan and set aside.
Over same heat add olive oil and onions to pancetta pan. Sauté until softened about 4-5 mins.
Add garlic and rosemary. Sauté for 1 additional min.
Add chicken broth and bring to a boil. Once boiling add approximately half of the beans and mash using a potato masher or immersion blender. (This step is optional, however it creates a thicker textured soup.)
Add remaining beans and browned pancetta. Bring to a boil and then lower to a simmer. Simmer covered for 5 mins.
Garnish with freshly grated parmesan.
*Please use as many organic ingredients as possible. Recipe Notes
If not using fresh rosemary, replace fresh with 1/2 tbsp dried.