Creamy Italian Cannellini Bean Soup with Pancetta
Experience the comforting warmth of this creamy Italian Cannellini Bean Soup, inspired by traditional Tuscan flavors. The rich, velvety texture of pureed cannellini beans combines harmoniously with savory pancetta, fresh vegetables, and aromatic herbs, creating a hearty dish perfect for cold weather. Paired with golden, toasted baguette slices topped with a vibrant tapenade, this soup makes for a satisfying weeknight dinner or an elegant starter for a special gathering.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
3 tablespoons (for cooking)
pancetta
1/4 cup (chopped)
yellow onion
1/2 cup (chopped)
carrot
1 medium (chopped)
celery
1 stalk (chopped)
garlic cloves
4 (minced)
cannellini beans
3 (15-ounce) cans (drained)
chicken broth
5 cups
thyme
3/4 teaspoon (chopped (1/2 teaspoon if using fresh))
parmigiano
1/2 cup (grated)
kosher salt
to taste
fresh ground pepper
to taste
baguette
1 (sliced)
tapenade
as needed (for topping)
Instructions
1
In a 3.5-quart Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the chopped pancetta and sauté for about 5 minutes until it becomes crispy and golden.
2
Introduce the chopped onion, carrot, and celery to the pot. Cook for 8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3
Add the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant but not browned.
4
Stir in the drained cannellini beans, chicken broth, and chopped thyme. Bring the mixture to a gentle simmer and let it cook for 10 minutes on low heat to allow the flavors to meld.
5
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend it only partially.
6
Stir in the grated Parmigiano cheese, mixing thoroughly until melted and incorporated. Season with kosher salt and freshly ground pepper to taste.
7
While the soup is cooling slightly, prepare the baguette. Slice it into 1/2-inch thick pieces, then brush both sides with olive oil and sprinkle with salt.
8
Toast the bread in an oven or toaster until golden brown, about 5-7 minutes.
9
Once toasted, top each slice with a generous amount of tapenade, ideally a flavorful mix like Trader Joe’s tomato and fresh basil bruschetta.
10
Serve the soup hot, garnished with additional Parmigiano if desired, alongside the tapenade-topped baguette slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Italian Cannellini Bean Soup with Pancetta?
It is a velvety, Tuscan-inspired soup made with pureed cannellini beans, savory pancetta, fresh vegetables, and herbs, served with tapenade-topped baguette.
What type of beans are used in this recipe?
The recipe calls for three 15-ounce cans of cannellini beans, which are also known as white kidney beans.
Can I make this soup vegetarian?
Yes, you can make it vegetarian by omitting the pancetta and substituting the chicken broth with vegetable broth.
How do I achieve a creamy texture for the soup?
The creamy texture is achieved by using an immersion blender to puree the cannellini beans once they have simmered with the broth.
What is pancetta?
Pancetta is an Italian salt-cured pork belly meat, similar to bacon but typically not smoked.
What vegetables are included in the base of the soup?
The soup starts with a classic combination of chopped onion, carrot, and celery, also known as a soffritto.
Can I use dried beans instead of canned?
Yes, but you will need to soak and cook the dried beans until tender before adding them to the soup process.
What kind of broth is recommended?
The recipe recommends using 5 cups of chicken broth for a rich, savory flavor.
How long does it take to cook the vegetables?
The onion, carrot, and celery should be cooked for about 8 minutes until they are softened.
When should I add the garlic?
Add the minced garlic after the other vegetables have softened and sauté for just one minute to prevent burning.
What herb is used to season the soup?
Fresh or dried thyme is used; specifically 3/4 teaspoon of dried or 1/2 teaspoon if using fresh chopped thyme.
How long should the soup simmer?
The soup should simmer gently for 10 minutes to allow the flavors of the beans, broth, and herbs to meld.
What kind of cheese is added to the soup?
Grated Parmigiano cheese is stirred in at the end for added richness and saltiness.
Can I use a regular blender if I don't have an immersion blender?
Yes, you can transfer the soup to a standard blender, but be careful when blending hot liquids and work in batches.
How do I prepare the baguette slices?
Slice the baguette into 1/2-inch pieces, brush with olive oil, sprinkle with salt, and toast for 5-7 minutes.
What is the recommended topping for the baguette?
The recipe suggests using a tapenade, such as a tomato and fresh basil bruschetta mix.
Is this soup gluten-free?
The soup itself is gluten-free if the broth is certified, but the baguette contains gluten and should be replaced with a gluten-free alternative if needed.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days.
Can I freeze this soup?
Yes, the soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
What can I substitute for cannellini beans?
Great Northern beans or Navy beans are excellent substitutes as they have a similar texture.
Should I drain the beans before adding them?
Yes, the recipe specifies using three 15-ounce cans of cannellini beans, drained.
How much olive oil is needed?
You will need 3 tablespoons for the soup base plus additional for brushing the baguette slices.
Can I make the soup chunkier?
Yes, simply pulse the immersion blender fewer times to leave some whole beans and vegetables intact.
Is the soup spicy?
No, the soup is savory and aromatic. You can add red pepper flakes if you prefer some heat.
What is the best way to reheat the soup?
Reheat on the stovetop over medium heat, adding a splash of water or broth if it has thickened too much in the fridge.
Can I use Parmigiano-Reggiano?
Yes, Parmigiano-Reggiano will provide the most authentic and deep flavor for this Italian dish.
What kind of onion should I use?
The recipe calls for a yellow onion, which provides a nice balance of sweetness and astringency.
How many garlic cloves are required?
The recipe uses 4 minced garlic cloves for a robust flavor.
What size pot is recommended?
A 3.5-quart Dutch oven is the ideal size for this amount of soup.
Can I use fresh herbs instead of dried?
Yes, use 1/2 teaspoon of fresh chopped thyme as a substitute for the dried version.