Description
Tuscan White Bean Soup with Garlic Confit & Pancetta is a heartwarming dish that captures the essence of rustic Italian cuisine. This creamy, savory soup features tender cannellini beans, crispy pancetta, and sweet garlic confit, resulting in a comforting bowl perfect for cozy nights or casual gatherings. Easy to prepare and bursting with flavor, this recipe will elevate your home cooking effortlessly.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 4 oz diced pancetta
- 6 garlic cloves, peeled
- 1 medium yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 250°F (120°C). Place garlic in a small dish, cover with olive oil, and roast for about one hour until golden.
- In a large pot over medium heat, sauté pancetta until crispy (4-5 minutes).
- Add onions and cook until translucent (3-4 minutes).
- Stir in rinsed beans and vegetable broth; bring to a simmer for 15 minutes.
- Blend partially for desired texture using an immersion blender.
- Season with rosemary, thyme, salt, and pepper before serving hot topped with garlic confit.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 20mg