← Back to Search Results
slow cooking Italian
White Bean Soup

Photo by:
Comments: 0
 

Recipe

This thick soup from northern Italy is guaranteed to keep out the winter chills.

Yield: 4–6 servings
Prep time: 30 Mins, Plus Soaking
Cooking time: 2 Hrs

Ingredients

  • 8 oz (225g) dried cannellini beans
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, minced
  • 5 cups chicken or vegetable stock
  • 1 celery stalk, chopped
  • 3 or 4 parsley stems
  • 1 bay leaf
  • 1 tbsp lemon juice
  • Salt and freshly ground black peppe4

To serve:

  • 2 oz (60g) pancetta, chopped (optional)
  • 3 shallots, thinly sliced
  • 3 oz (85g) Italian fontina or taleggio

Directions

 

1. Soak the beans in cold water to cover overnight. Drain.

2. Heat 2 tbsp oil in a saucepan over medium-low heat. Add the onions and cook, stirring, for 8 minutes, until translucent. Add the garlic and cook for 1 minute.

3. Add the drained beans, stock, celery, parsley, and bay leaf. Bring to a boil over high heat. Cover and simmer about 1½ hours, stirring, or until the beans are very tender. Stir in the lemon juice.

4. Remove the bay leaf. In batches, with the lid ajar, purèe the soup in a blender. Return to the pan and season. Keep warm.

5. Heat the remaining 1 tbsp oil in a small frying pan over medium heat. Add the pancetta (if using) and cook, stirring, 5 minutes, until browned. Stir in the shallots and cook 3 minutes, until softened.

6. Trim off any rind from and dice the cheese. Stir into the soup. Ladle into bowls, and sprinkle with the pancetta mixture. Serve hot.

Notes

Soak the beans overnight to rehydrate them.

The soup can be cooled, covered, and refrigerated for up to 2 days. Add stock to thin.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

382kcal (19%)
172mg (17%)
8mg (13%)
60mcg RAE (2%)
742mg
87mg
15g
3g
9g
39g
23mg (8%)
1351mg (56%)
6g (30%)
20g (31%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
baked-explorations Baked Explorations
by Matt Lewis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
amor-y-tacos Amor Y Tacos
by Deborah Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?