White Bean Soup
Tuscan white bean soup hits the spot for dinner on a chilly night. With pancetta and artichoke hearts, this recipe will have you feeling like you're at an Italian bistro!
- Prep time
- 10 min
- Cook time
- 38 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 4 carrots (peeled and chopped)
- 3 stalks celery (chopped)
- 1 onion (diced)
- 1/4 tsp salt & pepper
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 5-6 cups chicken stock
- 2 15 oz cans cannelini beans (drained and well-rinsed)
- 12 ounces frozen artichoke hearts (defrosted and chopped into small pieces)
- 1/2 cup fresh basil (chopped)
Instructions
- 1
In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until browned and crisp, about 6-8 minutes.
- 2
Using a slotted spoon, remove the pancetta and place it on a paper towel lined plate to drain. Add the carrots, celery, onion, and a pinch of salt/pepper to the pan. Cook over medium heat until softened, 8-10 minutes.
- 3
Add the garlic and tomato paste to the pan and cook until fragrant, about 30 seconds. Add the thyme, bay leaf, and chicken stock. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
- 4
Add the drained beans and artichoke hearts and cook for another 10-15 minutes. Before serving stir in the fresh basil. Serve topped with the reserved pancetta. Enjoy!