White Bean Soup With Winter Vegetables

Submitted by: admin on April 2, 2020

Serves 10 To 12

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
2 small carrots, diced medium
2 celery ribs, diced medium
2 small leeks, white and light green parts only, halved lengthwise, sliced crosswise into 1⁄2-inch pieces, and rinsed thoroughly
4 ounces kale, stemmed and leaves cut into 1⁄2-inch strips
4 ounces escarole, stemmed and leaves cut into 1⁄2-inch strips
6 ounces red potatoes, diced medium
1 (14.5-ounce) can diced tomatoes, drained
1 sprig fresh rosemary

Instructions

  1. 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.
  2. Drain beans, reserving cooking liquid. Discard pancetta, onion, unpeeled garlic cloves, and bay leaf. Spread beans in even layer on rimmed baking sheet and let cool.
  3. While beans are cooling, heat oil in pot over medium heat until shimmering. Add carrots, celery, leeks, and chopped onion and cook, stirring occasionally, until softened but not browned, about 7 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add enough water to reserved bean cooking liquid to equal 9 cups and add to pot with kale and escarole. Increase heat to medium-high and bring to boil, cover, reduce heat to low, and simmer 30 minutes. Add potatoes and tomatoes, cover, and cook until potatoes are tender, about 20 minutes.
  4. Add cooled beans to pot, 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.

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