Quick Tuscan White Bean Soup
Serves 6
Ingredients
6 ounces pancetta, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus extra for serving
1 small onion, chopped
3 garlic cloves, minced
Salt and pepper
3-1⁄2 cups water
4 (15-ounce) cans cannellini beans, rinsed
1 sprig fresh rosemary
Balsamic vinegar, for serving
Instructions
- Cook pancetta in Dutch oven over medium heat until just golden, 8 to 10 minutes. Discard pancetta and add oil to pot with rendered pancetta fat. Add onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add beans, 1⁄2 teaspoon salt, and 3-1⁄2 cups water. Increase heat to medium-high and bring to simmer. Submerge rosemary in liquid; cover and let stand off heat 15 to 20 minutes. Discard rosemary and season with salt and pepper to taste. Ladle soup into bowls, drizzle with olive oil, and serve, passing balsamic vinegar separately.
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