Tuscan Bean Soup

Tuscan White Bean Soup


4 tablespoons. extra-virgin olive oil, divided

1 cup diced pancetta

2 cups diced onion

2 cups diced celery

2 cups diced carrot

Salt and pepper

4 cloves garlic, minced

2 tablespoons minced fresh rosemary, divided

1 can (28 ounces) diced fire roasted tomatoes, drained

8 cups chicken stock

2 cans (15 ounces each) small white beans, rinsed and drained

1 tablespoon fresh lemon juice

2 cups chopped kale

1 cup grated Parmesan cheese


Heat 2 tablespoons of olive oil. of the olive oil in a 4- to 5-qt. Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until browned about 6 minutes. Transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 tablespoons of the fat from the pan. Add 2 tablespoons more of the olive oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Cook, stirring occasionally, until the onions are softened. Add the the garlic, and 1 tablespoon the fresh rosemary, and stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, chicken stock and the beans. Bring to a boil and then turn down and simmer 5 to ten minutes. Add kale and cooked pancetta. Simmer a few more minute. Remove the pan from the heat, stir in the remaining 1 tablespoon chopped fresh rosemary and lemon juice. Serve the soup with grated Parmesan cheese on top.

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