Italian White Bean Soup
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.
Servings 6 servings
- 4 oz diced pancetta *or diced bacon
- 2 tbsp olive oil
- 1/2 lg brown onion *diced, about 1 cup
- 4 lg garlic cloves *crushed, about 1 heaping tbsp
- 3 lg sprigs rosemary *diced, about 2 tbsp
- 32 oz chicken broth
- 3 15.5 oz cans cannellini 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.
If not using fresh rosemary, replace fresh with 1/2 tbsp dried.
Calories: 131kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 680mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg