Thursday, February 16, 2017

7-Ingredient Tuscan White Bean Soup

I've been on the hunt lately for easy, weeknight dinners. When the girls get home from school I hate spending the remainder of my day in the kitchen...so I like finding things that are quick yet tasty!
 
I ran across this recipe for 7-Ingredient Tuscan White Bean Soup, and it was just what I was looking for! Simple to put together, yet the flavors were really good. Make sure to add shaved Parmesan at the end...and have a big loaf of crusty bread for dipping!
 
 
7-Ingredient Tuscan White Bean Soup
{Gimme Some Oven}
 
4 ounces pancetta or bacon, finely diced (I used pancetta)
1 small white onion, peeled and diced
5 cloves garlic, peeled and minced
8 cups good-quality chicken stock
4 (15 oz.) cans cannellini beans, rinsed and drained
1 bay leaf
1 large sprig fresh rosemary
Salt and freshly-ground black pepper
 
Heat pancetta in a large stockpot over medium-high heat. Cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 Tablespoons of bacon grease in the stockpot.
 
Add onion and cook for 5 minutes, stirring occasionally until soft and translucent. Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
 
Add chicken stock, beans, bay leaf, rosemary, and half of the cooked pancetta. Stir to combine. Continue cooking the soup until it reaches a simmer. Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld.
 
Add salt and pepper to taste. (I added a healthy few pinches of both!) Remove the bay leaf and rosemary.
 
Serve warm, topped with the extra pancetta. Garnish with Parmesan and serve with crusty bread.

 
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Hope everyone has a great day!