Florentine White Bean Soup
Warm up with this comforting and hearty white bean soup recipe. Pancetta, onions, and carrots create a flavorful base, while tender cannellini beans and baby spinach add nourishing elements to this delicious dish. Finish with a sprinkle of fresh parsley for a vibrant touch. Ready in no time, this soup will surely become a new family favorite.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 3 oz. pancetta or bacon, chopped
- 1 small yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp. dried oregano
- 1 Tbs. tomato paste
- 4 cups chicken broth
- 2 cans (each 14 1/2 oz.) cannellini beans, drained and rinsed
- 2 cups chopped baby spinach
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh flat-leaf parsley
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium-low heat, warm the olive oil. When it is hot, add the pancetta and saut&#233; until it browns slightly, about 5 minutes. Increase the heat to medium, add the onion and carrots and saut&#233; until the vegetables are soft, about 5 minutes. Add the garlic and oregano and cook, stirring occasionally, until fragrant, about 2 minutes.
- <b>Finish the soup</b>
- Stir in the tomato paste, mixing well. Add the broth and beans. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors have blended, about 10 minutes. Season with salt and pepper.
- Ladle the soup into warmed bowls, sprinkle with the parsley and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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