Tuscan White Bean Soup with Rosemary and Pancetta

One thing I love about fall and winter is that nothing satisfies like a warm bowl of soup.  I like to try different kinds of soups so when I happened upon this recipe, it piqued my interest. It was super easy to make and relatively inexpensive other than the pancetta.  But I decided to splurge on it. 

The soup had absolutely wonderful flavor.  The mixture of the stock, onion and rosemary make a delightful combination. I loved the pancetta in it but I could also see that regular bacon with its smoky goodness would add another twist to it.  If there was any down to the soup is that I wish it would have been a little heartier but that could certainly be fixed by putting less stock in and more beans or adding carrots or other veggies to it.  However, it was still good just as it was.  So put a pot on tonight and you'll make sure it's on your regular list.

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Tuscan White Bean Soup with Pancetta and Rosemary

Picture-Perfect Meals™


Tuscan White Bean Soup with Pancetta and RosemaryMakes 6 to 8 Servings

• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 6 ounces pancetta, diced
• 2 onions, diced
• kosher salt and freshly ground black pepper
• 5 garlic cloves, minced
• 2 quarts chicken stock
• two (14.5-ounce) cans cannellini beans, drained and rinsed
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 Parmesan cheese rind (optional)
• 1/4 cup heavy cream
• 3/4 cup grated Parmesan cheese

1. In a large soup pot, heat the olive oil over medium; add the pancetta and cook until lightly browned and crispy, about 7 to 8 minutes, stirring frequently. Remove with a slotted spoon to a paper towel to drain. Set aside. Add the onions to the hot oil, season with some salt and pepper and cook until they begin to soften, about 5 to 7 minutes. Add in the garlic and cook for 30 seconds more. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary, thyme and Parmesan rind, if using. Bring to a boil, cover, lower the heat and simmer for 15 minutes. Fish out the bay leaves, herb stems and Parmesan rind; add in the cream and Parmesan and cook until soup starts to thicken slightly, about 5 minutes more. 
2. Taste for seasoning. Coarsely chop the pancetta and scatter a few pieces over each bowl before serving. Drizzle a little extra olive oil and a few shards of Parmesan over the soup, if desired.

…from the Picture-Perfect kitchen:

• Planning: If you like a chunkier soup, add another can of beans. And you can certainly use dried beans instead of the canned. In a large bowl or pot, cover them with at least one inch of cold water and soak them overnight in the refrigerator. Follow the recipe as directed, add the drained beans and cook until the beans are tender, about 40 minutes or so before continuing with the recipe. 
• Product Purity: Pancetta is called “Italian bacon,” although it’s not traditionally smoked but cured with salt and spices. It’s readily available at most supermarkets, but you can substitute regular bacon if you can't find it. I use Kitchen Basics all-natural chicken stock that does not contain added MSG.
• Presentation: For a fun presentation, try individual teacups, like the one in the lead photo. Or, if you're like me and have a serious problem with tiny serving pieces, miniature Le Creuset Dutch ovens, available at kitchen specialty stores, are too cute to resist. Garnish with some chopped rosemary for a little color and serve with good, crusty bread because there will be scoopage.

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