White Bean Soup

This hearty White Bean Soup hails from the northern regions of Italy and is designed to fend off the winter chills. To make it, start by soaking the dried cannellini beans overnight to reduce their cooking time. The result is a rich, comforting soup that will warm you from the inside out. With the option to freeze leftovers for up to three months, you can enjoy the deliciousness of this soup anytime you please.

SERVES 4

PREP 30 MIN

COOK 2 HR

FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 3 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 8oz (225g) dried cannellini beans, soaked overnight
• 1 celery rib, chopped
• 1 bay leaf
• 3–4 parsley stems, without leaves
• 1 tbsp lemon juice
• 11⁄4 quarts (11⁄4 liters) vegetable stock
• Salt and freshly ground black pepper
• 3 shallots, thinly sliced
• 2oz (60g) pancetta, chopped (optional)
• 3oz (85g) Fontina or Taleggio cheese, chopped into small pieces

INSTRUCTIONS:

1. Sauté the Onions: In a saucepan, heat 2 tbsp of olive oil over low heat. Add the finely chopped onions and cook for about 10 minutes, or until they become soft and translucent, stirring occasionally. Stir in the crushed garlic and continue to cook for 1 more minute.
2. Prepare the Beans: Drain the cannellini beans that have been soaked overnight and add them to the pan along with the chopped celery, bay leaf, parsley stems, lemon juice, and vegetable stock. Bring the mixture to a boil, then cover and let it simmer for approximately 1½ hours, or until the beans become soft, stirring occasionally.
3. Blend the Soup: Remove the bay leaf and process the soup in batches in a blender or use a hand mill to achieve a creamy consistency. Rinse out the saucepan and return the blended soup to it. Season the soup to taste with salt and freshly ground black pepper.
4. Prepare the Toppings: In a small frying pan, heat the remaining olive oil. If you’re using pancetta, add it to the pan and cook until it turns golden and crispy, stirring frequently to prevent sticking.
5. Final Touch: Reheat the soup, adding a little more stock or water if it’s too thick. Stir the Fontina or Taleggio cheese into the soup until it’s well incorporated. Ladle the soup into individual bowls and sprinkle each serving with the crispy shallots and pancetta (if used).

Warm yourself up from the inside out with this delightful White Bean Soup, a taste of northern Italy in a bowl. The tender, creamy cannellini beans, accented by the subtle tang of lemon and the richness of Fontina or Taleggio cheese, create a harmonious symphony of flavors that’s sure to satisfy. Whether you choose to add the crispy pancetta or keep it vegetarian, this soup is a hearty and comforting choice for any occasion.

With the option to freeze leftovers for up to three months, you’ll always have a warm and nourishing meal ready at your fingertips. Serve it as a comforting solo dish or as part of a larger Italian-inspired feast.

Take a moment to savor the aroma, the flavors, and the heartwarming comfort of this White Bean Soup, and let it transport you to the cozy kitchens of Italy. Buon appetito!