Tuscan White Bean Soup

Ingredients

6 ounces pancetta, cut into 1-inch cubes
12 cups water, plus extra as needed
1 pound dried cannellini beans (2 cups), picked over and rinsed
1 large onion, unpeeled and halved, plus 1 small onion, chopped
4 garlic cloves, unpeeled, plus 3 garlic cloves, minced
1 bay leaf
Salt and pepper
1⁄4 cup extra-virgin olive oil, plus extra for serving
1 sprig fresh rosemary
Balsamic vinegar, for serving

Instructions

Cook pancetta in Dutch oven over medium heat until just golden, 8 to 10 minutes. Add water, beans, halved onion, unpeeled garlic cloves, bay leaf, and 1 teaspoon salt and bring to boil over medium-high heat. Cover pot partially, reduce heat to low, and simmer, stirring occasionally, until beans are almost tender, 1 to 1-1⁄4 hours. Remove beans from heat,cover, and let stand until beans are tender, about 30 minutes.
Drain beans, reserving cooking liquid (you should have about 5 cups; if not, add enough water to reach 5 cups). Discard pancetta, onion, unpeeled garlic cloves, and bay leaf. Spread beans in even layer on rimmed baking sheet and let cool.
While beans are cooling, heat oil in pot over medium heat until shimmering. Add chopped onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add cooled beans and reserved cooking liquid. 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.

Tuscan White Bean Soup

Ingredients

Instructions

Tags

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